You cannot go wrong with Salt and Pepper Duck Tongue if you’re looking for something unique and mouthwatering. There is nothing better than a dish that blends crispiness and rich flavors like this one.
Don’t be deterred by the unfamiliarity of the main ingredient – duck tongues are a delightful delicacy that can be easily prepared at home.
Minimizing Food Waste: The Essence of Chinese Culinary Culture
In Chinese culinary tradition, there is a strong emphasis on a “nose-to-tail” approach, which means utilizing every part of an animal in cooking.
In addition to standard cuts such as chicken breasts and pork chops, these practices also use more unconventional ingredients such as chicken feet, pig feet, pig ears, and duck blood.
What does a duck tongue look like
A duck tongue is a small, elongated, and narrow part of a duck’s mouth. It is typically around 3 to 4 inches in length and is shaped like a slender, curved tube.
The appearance of duck tongues is quite distinct, with a smooth, shiny surface and a pale color.
What does duck tongue taste like
Duck tongue has a unique and distinct taste that sets it apart from other meats. The flavor can be described as tender and rich, with a combination of subtle gamey notes and a delicate sweetness.
The texture is also noteworthy, offering a delightful blend of tender meat and a slight chewiness due to the presence of cartilage.
Due to its texture and taste, duck tongue pairs wonderfully with various spices and sauces, such as salt and pepper, chili, or soy-based marinades.
Whether deep-fried, stir-fried, or served in a savory broth, duck tongues offer a unique culinary experience that appeals to those who enjoy exploring different tastes and textures in their food.
Ingredients:
- 400g duck tongue
For marination
- 20g ginger
- 20g green onion
- 1 tsp Shaoxing wine (Chinese rice wine)
- 1 tsp light soy sauce
- 1 egg
- 2 tsp cornstarch
For stir fry
- 10g fresh chili pepper, diced
- 20g garlic, minced
- 20g green onion, chopped
- 2 tsp cooking oil
- 2 tsp salt and pepper seasoning
- Cooking oil for deep frying
Instructions:
Step 1: Marinate the Duck Tongue
After washing the duck tongues, it is important to gently pat them dry using either paper towels or a clean kitchen towel. This step ensures that any excess water or moisture is removed from the surface of the duck tongues.
In a mixing bowl, combine the duck tongue, ginger, green onion, Shaoxing wine, and light soy sauce. Now, it’s time to give the mixture a Thai massage.
Let the duck tongues marinate for ten minutes to allow the flavors to infuse and enhance their taste.
Step 2: Coating the Duck Tongue
Crack an egg into the marinated duck tongue mixture and mix well, ensuring that the tongues are evenly coated with the egg.
Sprinkle the cornstarch over the duck tongue mixture and toss until each tongue is perfectly coated. This step adds a delightful crispiness when the tongues are fried.
Step 3: Deep Frying the Duck Tongue
In a deep pan or pot, heat the cooking oil for deep frying to 350°F (180°C).
Carefully add the coated duck tongues to the hot oil and fry them for about 5 to 6 minutes until they turn a beautiful golden brown and become irresistibly crispy. Once fried to perfection, remove the duck tongues from the oil and drain any excess oil.
Step 4: Stir-Frying with Salt and Pepper Seasoning
In a separate pan, heat 2 tsp of cooking oil over medium-high heat. Add the minced garlic, diced fresh chili pepper, and chopped green onions to the pan.
Stir-fry until the garlic and green onions release their tantalizing aroma and the chili pepper slightly softens. Gently add the fried duck tongues to the pan and toss them with the salt and pepper seasoning until each tongue is fully coated, creating a harmonious fusion of flavors.
Salt and Pepper Duck Tongue: A Crispy Delight!
Ingredients
- 400 g duck tongue
For marination
- 20 g ginger
- 20 g green onion
- 1 tsp Shaoxing wine Chinese rice wine
- 1 tsp light soy sauce
- 1 egg
- 2 tsp cornstarch
For stir fry
- 10 g fresh chili pepper diced
- 20 g garlic minced
- 20 g green onion chopped
- 2 tsp cooking oil
- 2 tsp salt and pepper seasoning
- Cooking oil for deep frying
Instructions
Step 1: Marinate the Duck Tongue
- After washing the duck tongues, it is important to gently pat them dry using either paper towels or a clean kitchen towel. This step ensures that any excess water or moisture is removed from the surface of the duck tongues.
- In a mixing bowl, combine the duck tongue, ginger, green onion, Shaoxing wine, and light soy sauce. Now, it's time to give the mixture a Thai massage. Let the duck tongues marinate for ten minutes to allow the flavors to infuse and enhance their taste.
Step 2: Coating the Duck Tongue
- Crack an egg into the marinated duck tongue mixture and mix well, ensuring that the tongues are evenly coated with the egg.
- Sprinkle the cornstarch over the duck tongue mixture and toss until each tongue is perfectly coated. This step adds a delightful crispiness when the tongues are fried.
Step 3: Deep Frying the Duck Tongue
- In a deep pan or pot, heat the cooking oil for deep frying to 350°F (180°C).
- Carefully add the coated duck tongues to the hot oil and fry them for about 5 to 6 minutes until they turn a beautiful golden brown and become irresistibly crispy.
- Once fried to perfection, remove the duck tongues from the oil and drain any excess oil.
Step 4: Stir-Frying with Salt and Pepper Seasoning
- In a separate pan, heat 2 tsp of cooking oil over medium-high heat.
- Add the minced garlic, diced fresh chili pepper, and chopped green onions to the pan.
- Stir-fry until the garlic and green onions release their tantalizing aroma and the chili pepper slightly softens.
- Gently add the fried duck tongues to the pan and toss them with the salt and pepper seasoning until each tongue is fully coated.
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