I know some people have been waiting for an update on these duck tongues. I had a quick dim sum lunch in one of the restaurants on Gerrard Street in China Town the other day (I really don’t remember which restaurant it was, they are all more or less the same).
Duck tongues, I’ve seen them on the menu at some other places before but I have been a bit hesitant to try them. I just think of Donald Duck and the big birds in Hyde Park and that has really put me off. It does not really help that I suffer from a minor bird phobia. Then again, having been served about 30 duck tongues, I was very happy as this meant that 30 birds are now in bird heaven! (There are no birds in my heaven, they go to a separate place where they can freely spread germs and sh*t all over the place).
Ok, so back to the food. The tongues were served cold on top of some pickled vegetables. They were cooked in an aromatic broth, the taste was a mix of Chinese spices including cassia bark, star anise, ginger and dark soy sauce. I’m quite sure that there was about 5-10 more spices in the sauce because it was really developed in flavour. The actual tongues were a bit tricky to eat as there is a piece of cartilage in the middle, like a bone but you could easily bite through the bone and crunch it down with the meat. I used the same technique as you would for a chicken wing, eat around the middle and leave the bone on the plate. The tongues had a pleasant texture, difficult to describe. Definitely not soft and slimy as you could imagine ( I did), more like dry and medium-soft. You have to try them for yourself, I definitely will again!