Duck Tongues with Beans and Artichokes from Mouthfeel: How Texture Makes Taste by Ole Mouritsen and
Soak the beans in water for at least 12 hours. Clean and trim the duck tongues, sprinkle with the salt, cover, and refrigerate for at least 12 hours. Discard the water from the beans. Place in a po...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Stove
- Refrigerator
- Plastic wrap
Ingredients
- 2 fresh artichokes
- 14 ounces (400 g) dried borlotti beans
- 6½ tablespoons (100 ml) balsamic vinegar
- Olive oil
- Salt
- pepper
- 3½ ounces (100 g) shallots
- 7 ounces (200 g) fresh duck tongues
- Water
- 2 ripe tomatoes
- 1¾ pounds (800 g) cherry tomatoes
- 2 sprigs savory
- 5 teaspoons (30 g) salt
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