Duck Tongue from Under Pressure: Cooking Sous Vide by Thomas Keller
70°c (158°f); 8 hours Soak the duck tongues in cold water, changing the water often, for 2 hours, or until the water stays clear. Drain and dry the duck tongues. Cover them with salt and let sit...
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Zip-top bag
- Water bath container
- Mixing bowl
- Colander
- Paper towel
- Cheesecloth
- Refrigerator
Ingredients
- kosher salt
- ½ small garlic clove, crushed
- 1 thyme sprig
- 2 black peppercorns
- ½ small bay leaf
- 100 grams Rendered Duck Fat
- 225 grams duck tongues (Sources)
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