You may not have heard anything creepy like this “Fried duck tongues” nor have you tried anything like this before. The recipe not just sounds weird but it also looks a little strange and oftentimes terrible, especially if you are a novice and don’t have enough experience in eating such these things. Well! This statement may be wrong for the Chinese inhabitants who are pretty much familiar from this kind of stuff.
Speaking honestly! It’s a recipe that is not perfectly suitable for everyone, but for those who dare to attempt, it could be definitely their most rewarding and wonderful experience that they may have in their entire life. Believe it or not, fried duck tongues have made their way to the top ten bar snacks of all time which is quite surprising. I would personally recommend you to join us and experience this difference; cherish yourself with its captivating and luscious taste. Maybe, it could be the taste you are hunting for a long time.
Table of Contents
How does they tastes like?
Now! “Fried duck tongues” are actually my favorite. The reasons for this are quite lucid, it is basically a one-bit, crispy, muscle type and chubby to eat which is absolutely perfect for your snack too. You may enhance its taste by simply eating with your favorite dip-sauce. However my personal suggestion would be to enjoy this magnificent recipe with the well-famous Plum-tomato sauce. You may also go for the option of “Diablo sauce”.
What it takes to make this stupendous-quick snack?
Preparing this recipe is not that complicated, even when you are intensely dedicated and captured in its taste. This is something you might want to prepare every day. The only basic and yet effort demanding thing is collect a handful of duck-tongues tongues. Now, instead you pick up your gun and get set to hunt for ducks, a more better, effective and quick way is to just shop them. Any Asian market would be helpful in this task. Yes! They have large heaps of such stuffs available at a very cheap cost. So, just grab one and follow these simple instructions to make your way to your desired crispy, chunky and yet toothsome snack “Fried duck tongues”.
| Skill: Moderate | Cooking time: 5 minutes* |
| Preparation time: 4 hours | Serves: 8 persons |
Ingredients:
- 1 pounds duck tongues, approx.
- 2 cups oil for frying the tongues.
- 1 cup corn, potato or tapioca starch.
- ½ cup demi-glace or glace de viande, optional.
- ¼ cup duck-fat, butter may also work.
- 1 tablespoon salt.
- Sauce of your choice, maybe a Plum-tomato sauce.
Instructions:
1. Setting the factors:
In the first place, put the tongues, salt, duck fat and glace together in a tidy vacuum bag and seal it. Make sure, to tightly secure all the openings of that bag.
If you don’t have a vacuum sack, you can simply utilize a small pot as a substitute, it works the same. Just pour everything in the pot and cover it with water or stock.
2. Cooking (steaming) tongues:
Afterwards, get a large pot filled with steaming hot-water. Not just simmering, a really hot water is required here. This step can be made easy by using a water oven, just set it’s temperature at 180°F (80°C) and it will automatically attain an optimum temperature. But if you don’t have this gadget yet, you may simply opt to go with the pot.
Now, when the water gets prepared place the vacuum sack with the tongues loaded in it. Gently, cook it for another 4 hours; you need to cook them at a temperature just a little below simmer. After this, let it cook for another 10 hours.
The longer you cook it, the more tender tongues get and it will get easier for you to eradicate bones from them.
3. Removing the bones:
When the tongues get ready, instantly pour them out and remove all the bones between them. An easy trick to do so is by grabbing the root end of the tongue and feeling the bony part inside. It will automatically bend down, just grab the bone and slide them out. Discard them…!
4. Drying the tongues:
It’s super crucial to dry out the bones before you serve them, the most efficient way to do this is to lay out all the boneless and braised duck tongues on an oven tray. Set the oven for warm and put the tray in it, let them dry for about 3-4 hours. You can also use a dehydrator tray for this purpose.
5. Frying the tongues:
Lastly, after the tongues get dried and cooled dust them with some starch, and fry them in an oil filled skillet for 2-3 minutes. Keep turning them during the process so that they get evenly cooked from all sides. When they get coated with brown crust, just take them out from the skillet on a plate.
All is done except serving! Serve it with your most demanded and favored sauce. You may also try it eating with “plum tomato sauce” or Diablo sauce. Check them out! Hope you’ll enjoy it.
Effectual Notes:
- Before discarding the bones, make sure to perfectly cook the tongues, otherwise it will get tougher for you to remove bones from it. This can be done by extensively cooking your tongues, as they gets soft and tender by this way, making it easy for you to remove bones from it.
Remember:
The longer you’ll cook, the softer tongues would get.
- Plan at least two days ahead before you fry the tongues, and dehydrate the tongues before two days of frying it. It works great!
*Cooking time is only the frying time, however the braising time is not included in it.
FRIED DUCK TONGUES- Quick and easy snack
Ingredients
- 1 pounds duck tongues approx.
- 2 cups oil for frying the tongues.
- 1 cup corn potato or tapioca starch.
- ½ cup demi-glace or glace de viande optional.
- ¼ cup duck-fat butter may also work.
- 1 tablespoon salt.
Instructions
-
In the first place, put the tongues, salt, duck fat and glace together in a tidy vacuum bag and seal it. Make sure, to tightly secure all the openings of that bag.
-
If you don’t have a vacuum sack, you can simply utilize a small pot as a substitute, it works the same. Just pour everything in the pot and cover it with water or stock.
-
Afterwards, get a large pot filled with steaming hot-water. Not just simmering, a really hot water is required here. This step can be made easy by using a water oven, just set it’s temperature at 180°F (80°C) and it will automatically attain an optimum temperature. But if you don’t have this gadget yet, you may simply opt to go with the pot.
-
Now, when the water gets prepared place the vacuum sack with the tongues loaded in it. Gently, cook it for another 4 hours; you need to cook them at a temperature just a little below simmer. After this, let it cook for another 10 hours.
-
The longer you cook it, the more tender tongues get and it will get easier for you to eradicate bones from them.
-
When the tongues get ready, instantly pour them out and remove all the bones between them. An easy trick to do so is by grabbing the root end of the tongue and feeling the bony part inside. It will automatically bend down, just grab the bone and slide them out. Discard them…!
-
It’s super crucial to dry out the bones before you serve them, the most efficient way to do this is to lay out all the boneless and braised duck tongues on an oven tray. Set the oven for warm and put the tray in it, let them dry for about 3-4 hours. You can also use a dehydrator tray for this purpose.
-
Lastly, after the tongues get dried and cooled dust them with some starch, and fry them in an oil filled skillet for 2-3 minutes. Keep turning them during the process so that they get evenly cooked from all sides. When they get coated with brown crust, just take them out from the skillet on a plate.
-
All is done except serving! Serve it with your most demanded and favored sauce. You may also try it eating with “plum tomato sauce” or Diablo sauce. Check them out! Hope you’ll enjoy it.
Notes
