Duck tongues are a highly prized delicacy in some parts of the world. They have a fatty texture and flavor and a single bone down the middle. They are most commonly served lightly battered and deep fried.
These tongues have been harvested from muscovy ducks (aka Barbary ducks) - the most popular duck breed in Europe.
Store duck tongues in your freezer until you’re ready to use them, then thaw.
RECIPES & TIPS
Duck tongues are usually lightly battered and deep fried (usually after being marinated and/or braised first). They can also be stir fried, braised or cooked confit.
Unlike many other animals, ducks have a bone running through their tongues. Some people remove the bone before frying while others leave it in and let diners eat around it.
Duck tongues cooked in the Chinese tradition are typically flavored with soy sauce, rice wine and white pepper. Their rich flavor will also pair well with chile peppers, chile sauce, oyster sauce, or smoke (through smoking, liquid smoke, smoked salt, etc).