Deep-Fried Duck Tongue Dim Sum

Duck tongues. I saw them on a menu in a restaurant in Chinatown, and my sister talked me out of them — their menu price, she reasoned, was too much to try something I wasn’t sure I’d like, and of course, being practical, I agreed and backed down. She really wanted me to try the soup dumplings, and I’m glad she pressed me into it! However, when she located the raw tongues in the frozen section of the Asian grocery we visited later, I decided that I’d have to bring some home with me and give them a shot. This recipe is sort of a hybrid of the ones I was able to find online, in the spirit of Frankensteining, and since I had never tried duck tongues before, I wasn’t sure how they’d turn out. They were pretty good! A unique, but not unpleasant, experience overall.

tongues

Deep-Fried Duck Tongue Dim Sum

  • 1/2 lb raw duck tongues
  • 1/2 c soy sauce
  • 1 tbsp sriracha
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 tbsp honey
  • 1 shot vermouth (only because I didn’t want to buy a bottle of sake just to cook with)

Marinate tongues in a mixture of all ingredients for 30 minutes. If you do so longer, they will start to denature. Toss them in cornstarch, deep fry for 2 minutes, and drain on a paper towel.  Serve with a dipping sauce of your choice; Ian preferred straight sriracha, but I liked this mayo dip with ponzu and orange:

Double Citrus Curry Dip

  • 1/2 c mayonnaise
  • 1 tbsp ponzu
  • 1 tbsp curry powder
  • zest and juice of one orange

Whisk ingredients together well.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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