CHINESE COOKING: Duck tongue is certainly too exotic for most people. In China, it is a delicacy, but it is not on the average restaurant menu.

DUCK TONGUE鴨舌:



3 bags duck tongue***

1 lb. cooked Chinese vegetables

1 stalk green onion

2 slices ginger

1 tsp. minced garlic

2 tbsp. rice wine

2 tbsp. cooking oil


seasoning for duck tongue:

½ tsp each salt and sugar
dash white pepper
½ tsp. each 5-spice powder, garlic powder
1 tbsp. grated ginger


sauce:

¼ tsp. salt and sugar
2 tsp. oyster-flavoured sauce
½ tbsp. tapioca starch mixed with ½ cup chicken stock or water

*** duck tongues are available at Chinese supermarket in frozen packages***



Defrost, rinse and remove tough cartilage from each duck tongue. Bring a pot of water to the boil and add in green onion, ginger, 1 tbsp. rice wine together with duck tongue. Boil for 10 minutes. Then drain and rinse duck tongue under running cold water. Drain again.

Add seasoning ingredients and marinate duck tongue for 30 minutes. Prepare cooked vegetables and arrange them on both ends of a long serving platter. Keep warm.

In wok or non-stick saucepan, heat oil over high heat until very hot. Add garlic and cook until fragrant. Add duck tongue and stir-fry together for 1 minute. Sprinkle in 1 tbsp. rice wine. Mix sauce ingredients together and add to pan. Cook mixture together until sauce thickens.

Pour duck tongue and sauce into middle of serving plate between the cooked vegetables. Serve right away.