by Ted Stelzenmuller
Chef & Owner of Jack's Bistro in Baltimore, MD
3/4 Cup soy sauce
1 tablespoon Vietnamese sambal- chili and garlic sauce
1 teaspoon chopped ginger
1 tablespoon honey
1/4 Cup mayonnaise
1 tablespoon soy sauce
dash of sesame seeds
zest of lemon to taste
dash of tumeric for color
Combine all ingredients. taste the sauce and adjust according to your personal preferences. Adding cayenne pepper or another spice is also great for those that like spicy sauces.
-Combine all marinade ingredients. Add duck tongues and place in the refrigerator for 30 minutes. Strain the tongues but do not rinse the marinade off.
-Heat vegetable oil in a large saute pan. Coat the duck tongues in corn starch. When the oil is hot but not smoking add the tongues. Saute on each side for 1 minute. Remove from oil and drain on a paper towel. Season with salt and pepper.