Duck tongue stir-fry requires pulling that little cartilage piece right out from from the tongue. (See below.) That tongue is left with nothing to say. Meanwhile, the more space I have in my life, I also find myself having less to say. Except to thank all the people and places woven into the tapestry of my life and heart.
Connected
First, thank you for reading this blog. Thank you for being here to allow me to share my experience. Your participatory comments and thoughtful emails fill my heart and inspire.
Thank you for traveling this path with me.
Sometimes I think about something I love in my life, like my cutting board or trusty laptop bag or favorite water bottle, and the people involved in creating, producing and getting that thing to me. You and me, we are connected through a common affinity. However, it doesn’t take much introspection to see that we are all connected. Living the human experience, doing the best we can.
Thank you
Earlier I mentioned in a post that we had moved from Chicago to the mountains in Colorado. It’s been a quiet place to weather the past year, especially since we know very few people here. Most of our time is outside in big open spaces near our home or on the mountain.
This week we have friends and family visiting and what a gift! To all the people that are woven into the tapestry of my life, thank you! I have so much to learn from the people closest to me. I feel so grateful for your willingness to travel and spend time with us – literally and metaphorically. To be with me in this moment in time.
And lest this all seem to be a distant cry from Duck Tongue Stir-Fry, consider the Weston A Price Foundation’s Dietary Principle #20:
Think positive thoughts and practice forgiveness.
So with a cheerful heart, do take a moment today to share the love with those you appreciate in your life!
Duck Tongue Stir-Fry
So how does this really all go down? Poach the tongues until tender…
Raw duck tongues
Poached duck tongues
And then pull that cartilaginous piece from the center:
Deboned duck tongue
Like many great recipes, prep your ingredients separately so each is cooked to perfection.
Processed with VSCO with f2 preset
Then bring them all together.
Be sure to add some Togarashi salt to garnish. (Togarashi salt is mixed with seaweed, chilis, orange zest and sesame seed.) It’s a sublime combination and meets the creamy duck tongues perfectly.
Served with Togarashi Salt
Serve over rice (cooked in broth :). Enjoy!
Duck Tongue Stir-Fry
Notes
Prep time includes poaching and deboning tongues.
Ingredients
- 1 lb duck tongues
- 2 T duck fat (or lard), divided
- 1 lb mixed mushrooms (such as crimini, shiitakes, oyster), sliced
- salt
- 1/2 lemon, juiced
- 3" finger of ginger, grated
- 4 carrots, peeled and sliced on the bias
- 4 celery sticks, sliced on the bias
- 1 small onion, sliced in half moons
- 1 c duck or chicken broth
- pepper
- togarashi salt (garnish)
- lemon slices (garnish)
Instructions
- Bring tongues to a boil, reduce to simmer and poach for 30 minutes. Remove tongues and reserve until cool. Pull tongue bone from each, making sure to get the bottom half removed if it breaks into two (and half gets stuck inside). If the end of the tongue has a grisly part, remove as well.
- Meanwhile, prepare mushrooms. Add a tablespoon of duck fat to a pan. When shimmering, add sliced mushrooms, 1/4 teaspoon salt and the juice from half a lemon. Stir these all together, cover and cook on low heat for 8 minutes. After 8 minutes, remove lid, increase heat to medium-high and, stirring occasionally, cook until liquid has evaporated and mushrooms begin to brown. Remove mushrooms to a plate and reserve.
- Next, without washing pan, add the other tablespoon of duck fat and the grated ginger. Return heat to medium high heat. Give it a stir and as ginger begins to sizzle, add sliced carrots, celery and onions, along with the cup of broth. Bring to a boil, scrape up any browned bits remaining from mushrooms, and return to low to gently cook veggies for another couple minutes. Season with salt and pepper. When carrots and celery are tender, but still have some give, add mushrooms and tongue and let them all get to know one another.
- Taste for seasonings. Garnish with a thin slice/squeeze of remaining lemon and togarashi salt (or just seaweed flakes). Serve over rice.
We are all connected ❤️
Thank you for your beautiful words and your delicious recipes!
dear Claudia, yes, we are! Thank you for being here!