Duck tongue
Duck tongue is the tongue eaten as food of the domestic duck. A type of offal, duck tongue is eaten in multiple ways in Chinese cuisine.
Description
Duck tongue has a curved internal bone, the hyoid bone, tipped with cartilage: the structure is called the hyoid apparatus. The flesh of the tongue is largely fat, with a strip of muscle along the bone. Duck tongue tastes dissimilar to typical duck meat, and is more comparable in texture to a gelatinous offal meat like braised pig's trotters. The cartilage may be consumed as well.[1][2]
Preparation and consumption
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In Chinese cuisine, duck tongue is first blanched, then may be prepared via multiple cooking methods, including stir-frying, braising, pickling, and deep-frying; in the latter, the tongue's skin becomes puffy, akin to chicharróns. The traditional preparation of duck tongue in Cantonese cuisine is braising as lu wei, where the tongue absorbs the strong master stock flavors. The tongue is also eaten from the bird in Peking duck preparations.[1] A further preparation is 'crystal duck tongue', a duck tongue aspic.[1] Tongue is one of the pieces of duck offal used in Wuhan duck, along with neck.[citation needed]
Being a small piece, fundamentally limited piece of offal, large preparations of duck tongues are a luxury food in China.[2]
Culture
In traditional Chinese medicine, duck tongue is valued as a panacea.[3]
See also
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References
- ↑ 1.0 1.1 1.2 Taylor, Karen (2012). "Duck Tongue". In Deutsch, Jonathan; Murakhver, Natalya. They eat that? a cultural encyclopedia of weird and exotic food from around the world. Santa Barbara: ABC-CLIO. p. 59-61. ISBN 978-0-313-38058-7.
- ↑ 2.0 2.1 Kleiman, Evan (22 December 2023), A History of Chinese Cuisine in 30 Dishes, Santa Monica: KCRW
- ↑ Newman, Jacqueline M. (2015). "Tongue: A Textured Organ Meat". Flavor & Fortune. Institute for the Advancement of the Science & Art of Chinese Cuisine. 2 (22): 11-12.
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