Recipe - Duck Tongues And Broad Beans

100 Duck tongues
Three fourths pound Broad beans or fava beans
1 Green onion; cut or sliced up
2 sl Ginger
2 cup Clear soup broth; such as
chicken broth
One half teaspoon Salt
1/8 teaspoon Pepper
1 tablespoon Sugar
2 teaspoon Wine
1 tablespoon Cornstarch solution
2 tablespoon Chicken fat (optional)

Recipe by: Martin Yan

1. Wash the duck tongues clean and scald them in boiling water; take them
out, remove cartilages, cut the roots off and use only the tongues
themselves.

2. If you bought fresh broad beans, skin them and boil them in boiling soup
until just tender. Set aside

3. Mix broad beans, green onion, ginger, broth, a pinch of salt and pepper
well in a bowl. Put the cleaned duck tongues into the broth and marinate
the tongues for 25 30 minutes.

4. Remove the tongues and steam in a steamer for 40 minutes.

5. Place the soup in a pot, put the duck tongues in to boil for 5
minutes, add the beans to boil together, season them with salt, pepper,
sugar, wine, stir in cornstarch solution in and pour boiled chicken fat
over for serving.

Welcome to Wok Talk! Duck tongues are a delicacy in China and I am happy to
hear that you are interested in such an exotic food. The recipe is a
classic way to prepare this dish. Enjoy the recipe!

Thanks for visiting and remember..........If Yan Can, You Can! Martin

Entered for you by: Bill Webster
Posted to MMRecipes Digest V4 #261 by Bill Webster thelma@pipeline.com
on Oct 04, 1997