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Mustard-flavored Duck Tongues

Unusual Ingredients

Mustard-flavored Duck Tongues
1/2 pound duck tongues
2 whole star anise
1/2 teaspoon Sichuan peppercorns
1/2 teaspoon black peppercorns
1/2 teaspoon white peppercorns
2 inch piece stick cinnamon
1 piece of dried tangerine peel, about two-inch square
1/2 teaspoon coarse salt
1 teaspoon sugar
2 teaspoon dry hot mustard mixed with two tablespoons cool water
2 Tablespoons Chinese white rice vinegar
2 Tablespoons sesame oil
1. Bring three cups cold water to the boil, then add duck tongues and return to the boil. Remove any scum, then add star anise, all the peppercorns, cinnamon stick, and tangerine peel and simmer for five minutes. Then strain reserving liquid, but discarding the spices. When they have cooled, remove cartilage and bone from each tongue.
2. Mix salt, sugar, hot mustard mixture, rice vinegar, and sesame sauce, then beat well for one to two minutes. Add three tablespoons of the cooking liquid and mix before adding the duck tongues. Cover and refrigerate for four hours, strain liquid and discard, then serve.

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