Duck Tongue

• 225 grams duck tongues (Sources)
• kosher salt
• ½ small garlic clove, crushed
• <

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 at room temperature for 2 hours to confit.

Rinse and dry the duck tongues and refrigerate until cold.

Make an herb sachet with the garl