Spicy Duck Tongue
Duck tongue is chewy and tender, paired with spicy seasonings, making it a perfect appetizer with drinks. Numbing, spicy, and delicious.
Ingredients
13 items- duck tongue 300g
- cooking wine 2 tbsp
- ginger 1 small piece
- garlic 4 cloves
- dried chili peppers 10
- Sichuan peppercorns 1 tsp
- light soy sauce 1 tbsp
- dark soy sauce 0.5 tbsp
- sugar 1 tsp
- salt to taste
- cooking oil 2 tbsp
- white sesame seeds 1 tbsp
- scallions some
Nutrition
Steps （7 steps）
Clean the duck tongue, remove the trachea, marinate with cooking wine and ginger slices for 15 minutes to remove gamey smell. Set aside.
Bring water to a boil in a pot, blanch duck tongue for 2 minutes, then drain.
Cut dried chilies into segments, slice garlic, shred ginger, and prepare Sichuan peppercorns.
Heat oil in a wok over medium heat, add ginger, garlic, dried chilies, and Sichuan peppercorns, stir-fry until fragrant, about 1 minute.
Turn to high heat, add duck tongue and stir-fry quickly for 2 minutes. Add light soy sauce, dark soy sauce, sugar, and salt to season.
Pour in a small amount of water (about 50ml), bring to a boil, then reduce to low heat and simmer for 5 minutes to let the flavor penetrate.
Turn to high heat to reduce the sauce. When the sauce thickens and coats the duck tongue, sprinkle with white sesame seeds and scallions, stir well, then turn off heat and plate.
Tips
Make sure to drain the duck tongue thoroughly after blanching to avoid oil splatter. Do not simmer too long to maintain the chewy texture. Watch carefully when reducing sauce to prevent burning.
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