Duck Tongues with Pear and Lychee Turnovers

By corlear

Ingredients

• For the pan-fried duck tongues:
• 20 duck tongues
• salt
• freshly ground pepper
• 4 oz duck fat
• 1 "boil in the bag" bag
• For the pear and lychee turnovers:
• 1/2 cup sugar
• 2 cups water
• 2 Conference pears
• 4 fresh lychees
• For the duck stock:
• 5 1/2 lb duck carcasses
• 1 21/4 oz onion
• 5 1/4 oz carrot
• 5 1/4 oz leeks
• 2 oz ripe tomato
• 4 1/2 cups red wine
• 1/2 cup sugar
• 4 tbsp 0.4º olive oil
• 10 cups water
• For the duck and oyster sauce:
• 4 oysters
• 1/2 cup reduced duck stock (see previous step)
• 1 3/4 oz sesame oil
• cornflour
• For the duck rinds:
• 4 oz fattened duck skin
• 1/2 cup 0.4º olive oil
• salt
• To finish:
• sugar
• salt
• 0.4 º olive oil

Details

Servings 4

Preparation

Step 1

For the pan-fried duck tongues:
1. Leave the tongues to stand in cold water for 24 hours. Change the water 3 times.
2. Peel the tongues and leave them in the water for 2 more hours.
3. Drain, dry, season with salt and pepper and put them in a "boil in the bag" bag with the duck fat.
4. Cook in water at 195ºF for 5 hours until they are tender.
5. Once they are cooked, open the bag and drain.
6. Remove them carefully so you do not break the central cartilage.

For the pear and lychee turnovers:
1. Mix the water and sugar together and bring them to the boil. Keep warm.
2. Peel the pears and use the meat slicer to cut them into 1/10" slices. Only use the largest slices, making sure they do not have part of the core.
3. Place the pear slices in the warm syrup at 120ºF, leave to cool and panfry 30 min.
4. Peel and cut the lychees into quarters. Remove the membrane from inside the lychees.
5. Put the drained slices on a surface and place a piece of lychee in the center. Fold them in half.
6. Use a 1½" circular pastry cutter to cut the slices to form a semi-circular turnover.

For the duck stock:
1. Add the sugar to the red wine and reduce it by half. Keep to deglaze the frying pan used to seal the carcasses .
2. Clean the carcasses of any excess fat and trimmings.
3. Roughly chop the carcasses up and brown in the oven at 355ºF. Stir from time to time so that they brown evenly.
4. Drain off any excess fat and deglaze with the red wine and stir to make sure you get all the juices.
5. Cut the vegetables into small pieces. Brown in the oven in a little oil at 300ºF.
6. Once they begin to brown all over, add the tomato quarters. Continue cooking until the juices have come out of the tomato and the vegetables are golden brown.
7. Put all the ingredients in a pressure cooker. Cover with cold water and cook over a medium heat. Whisk constantly.
8. Once the liquid has started to boil, lower the heat so that it simmers for 3 hours.
9. Strain and leave to cool so the fat solidifies. Scrape it off.
10. Reduce until you have a tasty, thick stock. Strain.

For the duck and oyster sauce:
1. Lightly thicken the duck stock with the cornflour.
2. Split the stock with the sesame oil and keep warm.
3. Use an oyster opener to open the oyster and keep all the juices.
4. Use the tip of a sharp knife to cut the peduncle connecting the oysters to the shell and remove the mollusks
5. Use scissors to trim the oysters.
6. Keep the oysters in their strained juices.
7. Cut the oysters into 1/5 x 1/5" cubes and keep them in the oyster water.

For the duck rinds:
1. Leave the skin to stand in iced water for 24 hours.
2. Drain and cut into 1/5 x 1/5" cubes.
3. Simmer the duck skins over a low heat in a pressure cooker with oil so that the fat comes out of the skin. Once they begin to fry, increase the heat. Cook until they are crispy.
4. Drain, leave on kitchen paper and season with salt.

Final Steps & Preparation:
1. Seal the tongues in a little oil and salt on a grill. Make sure that they do not over brown as they should not be too crispy.
2. caramelize the sugar in a non-stick frying pan and then add the pear turnovers and caramelize them on one side.
3. Place the turnovers on one side of the plate, with the caramelized side upwards.
4. Arrange the tongues opposite the turnovers and heat in the salamandra.
5. Mix the oysters and a little of their juices with the duck stock and sesame oil.
6. Top each of the tongues with a duck scratching and then place the drained diced oysters between the tongues and the turnovers.
7. Drizzle the oysters with the duck sauce and sesame oil.