Gastronomixs

Asian duck tongues

Creation by Maurits van der Vooren, restaurant Latour* (Grand Hotel Huis ter Duin), Noordwijk aan Zee, the Netherlands.

Asian duck tongues

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Ingredients

5

g

fish sauce

450

g

duck tongues

20

g

tamari soy sauce

20

g

Chinese cooking wine

20

g

honey

2

 

red chilli peppers

150

g

tapioca flour

20

 

cloves of garlic

100

g

goose fat

25

g

egg white

1

 

spring onion

 

 

salt and pepper

Preparation method

  • Rinse the duck tongues in water until clean.
  • Dry thoroughly with paper towel.
  • Marinate the tongues in the tamari soy sauce, cooking wine, fish sauce, and honey for 45 minutes.
  • Remove the tongues from the marinade and dry again with kitchen towel.
  • Finely chop the garlic.
  • Beat the egg whites until stiff. This will take about two minutes.
  • Slice the red chilli pepper into thin rings.
  • Heat the goose fat in a wok and allow it to get quite hot.
  • Season the tapioca flour to taste with salt and pepper.
  • Dip the duck tongues in the egg white and then the tapioca flour.
  • Add a quarter of the garlic to the wok and add the duck tongues.
  • Keep stirring for about four to five minutes.
  • Once the duck tongues and garlic are a beautiful golden brown, pour them into a sieve and keep the drained goose fat. Put the duck tongues on some paper towels to drain.
  • Re-heat the saved goose fat in the wok.
  • Add the rest of the garlic to the wok and stir-fry until golden brown and crisp and then add the chilli peppers.
  • Pour into a sieve to drain off the excess goose fat.
  • Arrange the duck tongues in a Chinese newspaper and sprinkle over the crispy fried garlic and chilli peppers.
  • Finish by sprinkling over some finely chopped spring onions.

Serving suggestions

  • Serve with a tasty dipping sauce.
  • As a garnish in a warm salad.

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