5.0 from 12 votes
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 Time
4 hrs
Cook Time
mins
Total Time
4 hrs 5 mins
Servings: 8 people
Course:
Appetizer
Cuisine:
Chinese
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.
Cup of Yum
Notes
- Note: Cook time is only fry time, not braising time.