Text 2734, 94 rader
Skriven 2008-02-18 23:34:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Duck tongues
====================
-=> Quoting Carol Shenkenberger to Ruth Haffly <=-

 CS> Saw odd item and almost got a bit.  Frozen duck tongues.  Wasnt sure
 CS> what to do with'em so skipped (besides, Charlotte was going 'ewwwwh' at
 CS> them).

 I've never come across them but I have some ideas for them...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Duck Tongues & Broad Beans
 Categories: Duck, Beans, Chinese
      Yield: 4 Servings
 
    100    Duck tongues
    3/4 lb Broad beans or fava beans
      1    Green onion; sliced
      2 sl Ginger
      2 c  Clear chicken broth
    1/2 ts Salt
    1/8 ts Pepper
      1 tb Sugar
      2 ts Wine
      1 tb Cornstarch solution
      2 tb Chicken fat (optional)
 
  Recipe by: Martin Yan
  
  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.
  
  If you bought fresh broad beans, skin them and boil them in
  boiling soup until just tender. Set aside.
  
  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.
  
  Remove the tongues and steam in a steamer for 40 minutes.
  
  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.
  
  Remember..........If Yan Can, You Can! Martin Yan
  
  Entered for you by: Bill Webster
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shanghai Braised Turtle Skirt & Duck Tongues
 Categories: Chinese, Duck, Turtle, Ham
      Yield: 6 servings
 
      1    Turtle about 1000g
     24    Duck tongues
     12    Ham slices
     12    Green cabbage hearts
    500 g  Delicious soup
           Fresh mushroom shreds
           Salt
           Sugar
           Rice wine
           Pepper
           Chives
           Ginger
 
  Take down the skirt from the turtle, scald it in boiling water,
  scrape off the black film. Boil the duck tongues to be done,
  remove the roots of the tongues. Soak the ham slices in syrup for
  a moment to do away with the salty taste. Scald the turtle skirt
  and duck tongues in boiling water, then move them in heated oil in
  a frying pot. Braise the chives and ginger with delicious soup
  until boiling, then take out chives and ginger, put in the turtle
  skirt, duck tongues and the seasonings, stew them to be well-done,
  put in ham slices, mushroom shreds, cabbage hearts, concentrate
  the soup with an intermediary fire, then place them in a vessel.

  From: Donna L
 
MMMMM

Cheers

YK Jim


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