Duck Tongues with Beans and Artichokes

Name: Duck Tongues with Beans and Artichokes
Yield: Serves 4
Ingredients: 7 ounces (200 g) fresh duck tongues; 14 ounces (400 g) dried borlotti beans; 2 ripe tomatoes; 5 teaspoons (30 g) salt; 1¾ pounds (800 g) cherry tomatoes; 2 sprigs savory; Salt and pepper; Olive oil; 3½ ounces (100 g) shallots; 2 fresh artichokes; Water; 6½ tablespoons (100 ml) balsamic vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mouthfeel

By Ole Mouritsen and Klavs Styrbæk

Published 2017

About

Ingredients

14 ounces (400 g) dried borlotti beans
7 ounces (200

Main course
Gluten-free

Method

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 pot with about twice their volume in water. Crush two ripe tomatoes with your hands and add them together with the savory and salt. Simmer all for 1 hour and th