Duck Tongues

Duck Tongues have a gelatinous yet slightly crunchy texture, and are most attractive to the Chinese palate. These tiny things, which do not feature in other cuisines, grace many a regional table in China. In Shanghai, they are red-cooked in dark soy sauce and wine; in Hunan and Sichuan, they are stir-fried with duck’s webs; and in Canton, they are sometimes steamed with black bean sauce and served in a saucer as a dimsum. This mustard-vinaigrette sauce I have devised makes for a very appeti