What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 7413386 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Braised Duck Tongues in Red Wine Lees

Unusual Ingredients

Braised Duck Tongues in Red Wine Lees
24 duck tongues
1/2 cup corn oil
2 cloves garlic, sliced
4 slices fresh ginger, minced fine
1 small hot red chili pepper
1 Tablespoon fermented red wine lees
1 Tablespoon dark soy sauce
1/2 teaspoon sugar
1 teaspoon chicken broth
1 Tablespoon Chinese rice wine
1 teaspoon sesame oil
1. Boil duck tongues in four cups of water for ten minutes. Remove, cool, and then remove bones and cartilage from each tongue.
2. Heat corn oil and fry duck tongues for two minutes, then drain and set aside, reserving one teaspoon corn oil.
3. Heat corn oil and stir-fry garlic and ginger for one minute, then add all the rest of the ingredients and half cup of boiling water. Add the duck tongues and simmer for twenty minutes, stirring during the last five minutes. The liquid should have evaporated and the sauce coated the tongues. If not, raise the heat and reduce the liquid to nil; then serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720