Duck Tongue at Ping's
Yummy duck's tongue dish at Ping's, recently sampled.
My dining companion noted, correctly (as I concurrently sampled another duck's tongue dish that was sauced differently and not appealing) that the version to get is lightly deep-fried. My dining companion said that, in extremely rough translation, the style of preparation is called "bay fung tong" (aka typhoon-shelter).
The duck's tongues arrived -- fattier than I had ever experienced them; not as gelatinous as usual. I liked the feel of extracting the flesh from the bit of hard substance (bone? cartilage?) towards the center of the duck's tongues.
I would imagine that a Mersault or Corton Charlemagne would be a wonderful accompaniment to this, although certain beers might conceivably work :) I plan to return to sample the duck's tongues soon.
cabrales
Sep 26, 2003 05:15PM
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I've never had duck tongue. I love cow tongue - is it comprable?
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I wouldn't say cow and duck's tongue are comparable, but then I don't generally think a lot of things are comparable to one another :)
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There is no comparison between cow and duck tongue. I am a tongue lover but not Ping's crispy duck tongue. I Thought they were tough, flavorless and a hassle to eat. (Actually after having been to Ping's about 5-6 times I refuse to go anymore. I never had any good meals or dim sum there.
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