BOL Food Recipes

Servings: 4 Servings
Category: Duck | Weird
Ingredients

• 100 Duck tongues
• 3/4 lb Broad beans or fava beans
• 1 Green onion; sliced
• 2 sl Ginger
• 2 c Clear soup broth; such as
• - 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)

Directions
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 MM-Recipes Digest V4 #261 by Bill Webster on Oct 04, 1997

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Servings: 4 Servings
Category: Duck | Eggs | Essence of | Potatoes
Ingredients

• 1/2 c Olive oil for pan-frying,
• -(up to 1)
• 2 lg White potatoes, peeled and
• -grated
• Salt and pepper
• 1 c Duck confit
• 1/2 c Caramelized yellow onions
• 4 lg Eggs
• 1 tb Caviar
• 3 Fried spinach leaves
• 1 tb Chopped chives
• 1 tb Brunoise red peppers
• 1 tb Brunosie yellow peppers

Directions
Chef demo grating the potatoes. Bring a small pot of salted water with a bit of vinegar up to a boil. In a large saut?pan, heat the olive oil. Season the grated potatoes with salt and pepper. Divide the potatoes in half. With one half of the mixture, make four small mounds of grated potatoes. Using your hand, gently press the potatoes down to 1-inch thick. Lay 1/4 cup of the duck confit on top of each potato mound. Spoon about 2 tablespoons of the onions on top of the confit. Cover the top of the cake with the remaining potatoes. Gently press the cakes down to secure the cakes. Using a met al spatula gently place the cakes in the hot oil. Fry the cakes for 2 to 3 minutes on each side or until golden brown. Remove the cakes from the oil and drain on a paper-lined plate. Season the cakes with salt and pepper. Crack each into a small cup. When the water is up to a boil. Gently pour the egg into the water. Cook the eggs for about 2 to 2 1/2 minutes. Remove the eggs with a slotted spoo n and drain on a paper-lined plate. >From Essence of Emeril Show # 2426 Recipe by: Emeril Lagasse Posted to MC-Recipe Digest V1 #533 by “Master Harper Gaellon” on Mar 21, 1997

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Servings: 4 servings
Category: Duck
Ingredients

• 2 Wild Duck
• 3 oz Butter
• Salt
• Freshly Ground Black Pepper
• 1/2 ts Ground Ginger
• 1 Bouquet Garni
• 1 Clove Garlic; Finely Chopped
• 8 sm Apples
• 1 oz Butter; To 2
• 4 tb Red Currant Jelly
• 2 tb Wine Vinegar
• 4 oz Port Wine
• 1 md Orange; Juice Of

Directions
Brown duck in butter. Season with salt and pepper. Add the ginger, bouquet garni and garlic. Cover and cook 50 to 60 minutes, basting occasionally, over medium heat. Peel and core the apples. Bake with butter at 350f. until golden brown. Melt jelly in the vinegar and keep warm. Place ducks on serving platter. Arrange apples around duck; coat with a spoonful of the jelly. Skim fat from pan liquid; stir in Port and orange juice. Bring to a boil; adjust seasonings. Strain before serving. Carolyn Shaw 2/26/98. Recipe by: One of a Kind: Junior League of Mobile 1981 Posted to MM-Recipes Digest V4 #2 by “Rfm” on Dec 22, 98, converted by MM_Buster v2.0l.

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