Prepare to tantalize your taste buds with a dish that's not for the faint-hearted! Duck tongues might sound unusual, but they're a hidden gem in Chinese cuisine that will transform your cooking game. This extraordinary recipe combines the rich, tender texture of duck tongues with the fresh, vibrant crunch of broad beans, creating a symphony of flavors that will transport you straight to the bustling streets of China. Get ready to impress your foodie friends and challenge your culinary boundaries with this unique and mouthwatering dish that promises to be both adventurous and delicious!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Chinese
Serves: 2 servings
Ingredients
- 200 grams duck tongues
- 1 cup broad beans, shelled
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, minced
- 2 cloves garlic, minced
Instructions
- Prepare the ingredients by thoroughly washing the duck tongues under cold running water. Pat them dry with paper towels to remove excess moisture.
- Shell the broad beans if they are not already prepared. Remove any tough outer skins if necessary.
- In a small bowl, mix together soy sauce, sesame oil, minced ginger, and minced garlic to create a marinade.
- Place the duck tongues in the marinade, ensuring they are evenly coated. Let them marinate for 10 minutes at room temperature to absorb the flavors.
- Heat a wok or large skillet over medium-high heat. Add a small amount of oil to prevent sticking.
- Once the pan is hot, add the marinated duck tongues and stir-fry for about 5-6 minutes, turning occasionally to ensure even cooking and a slight golden color.
- Add the shelled broad beans to the wok and continue cooking for an additional 3-4 minutes, stirring frequently.
- Ensure the duck tongues are fully cooked - they should be tender and have a slight crisp exterior. The broad beans should be bright green and tender.
- Taste and adjust seasoning if needed, adding extra soy sauce or sesame oil to enhance flavor.
- Transfer to a serving plate and garnish with optional chopped green onions or sesame seeds if desired.
Tips
- Cleaning is Crucial: Take extra time to thoroughly clean the duck tongues, removing any excess fat or unwanted bits to ensure a clean, appetizing result.
- Marination Magic: Don't rush the marinating process. Letting the duck tongues sit in the marinade for a full 10 minutes allows the flavors to deeply penetrate the meat.
- High Heat is Key: Use a wok or a heavy-bottomed skillet and ensure it's properly heated before adding the ingredients. This helps achieve that perfect golden-brown exterior.
- Timing Matters: Be careful not to overcook the duck tongues. They should be tender with a slight crisp, not tough or rubbery.
- Fresh is Best: Use fresh, high-quality broad beans for the brightest color and most vibrant flavor.
- Garnish Wisely: A sprinkle of sesame seeds or chopped green onions can add both visual appeal and an extra layer of flavor to the dish.
- Serve Immediately: This dish is best enjoyed hot and fresh, straight from the wok to the plate to maintain its optimal texture and temperature.
Nutrition Facts
Calories: 296kcal
Carbohydrates: g
Protein: 30g
Fat: g
Saturated Fat: 2g
Cholesterol: 70mg
