duck tongues
Print Recipe
5 from 1 vote

Crispy Fried Duck Tongues

I've only ever done this with duck and goose tongues, but I suppose some other sort of bird tongue would work. Who knows? Sauce these however you like. I have a collection of wild game sauces here
Prep Time4 hrs
Cook Time5 mins
Total Time4 hrs 5 mins
Course: Appetizer
Cuisine: Chinese
Servings: 8 people
Author: Hank Shaw

Ingredients

  • 1 pound duck tongues (more or less)
  • 1/2 cup demi-glace or glace de viande (optional)
  • 1/4 cup duck fat, butter or lard
  • 1 tablespoon salt
  • 1 cup corn, potato or tapioca starch
  • 2 cups oil for frying
  • The sauce of your choice

Instructions

  • Put the tongues, glace, salt, and duck fat in a vacuum bag and seal. If you don't have a vacuum sealer, just put everything in a small pot, and cover with water or stock. 
  • Get a large pot of water steaming hot, but not simmering. If you have a sous vide water oven, set the temperature for between 175F and 190F. Put the vac bag with the tongues in it and cook gently below a simmer for at least 4 hours, and up to 10 hours. The longer you go, the more tender the tongues will be and the easier it will be to remove the bones.
  • When the tongues are ready, remove the bones by grabbing the root end of the tongue, feeling for the bone; it will bend down slightly. Holding the tongue with one hand, use the other to slide out the bone. Discard the bones... or use as earrings. 
  • Arrange all the deboned tongues in one layer on a dehydrator tray and dehydrate on low hear for 2 to 4 hours. Or put them on a rack in an oven set on warm. If you have a convection oven, turn it on for air flow. You can to all this up to 2 days before you want to serve them. 
  • To fry, dust the tongues in the starch and fry in 350F oil for 2 to 3 minutes, turning so they're golden brown all over. They should puff up a bit. Fry in batches so you don't crowd the pot. 
  • Serve piping hot with the sauce of your choice. 

Notes

Note: Cook time is only fry time, not braising time.