- 4
Ingredients
- For the pan-fried duck tongues:
- 16 duck tongues
- 3 oz duck fat
- salt
- freshly ground black pepper
- For the ginger oil:
- 4 oz fresh ginger
- 1 1/2 cup sunflower oil
- For the duck stock:
- 5 1/2 lb duck carcasses
- 12 1/4 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 baby octopus tentacles:
- 24 baby octopus
- For the duck and ginger sauce:
- 1/2 cup reduced duck stock (see previous step)
- 1/4 cup ginger oil (see previous step)
- salt
- cornflour
- To finish:
- 8 4" kebab sticks
- 0.4 º olive oil
Preparation
Step 1
For the pan-fried duck tongues:
1. Leave the tongues to stand in cold water for 24 hours. Change the water for 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. Carefully remove the central cartilage, leaving the tongue whole.
For the ginger oil:
1. Cut the fresh ginger into small uneven pieces.
2. Cover with sunflower oil.
3. Panfry at 160ºF for 3 hours.
4. Leave to marinade in the fridge for at least 12 hours and strain.
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 baby octopus tentacles:
1. Clean the octopus and remove the tentacles from the body. Make sure that the mouths are not attached to the tentacles.
For the duck and ginger sauce:
1. Lightly thicken the duck stock.
2. Season with salt and strain.
3. Split the duck stock with the ginger oil.
Final Steps & Preparation:
1. Thread 3 baby octopus tentacles, alternating with 2 tongues, on a kebab stick. Start with the octopus.
2. Seal the kebabs in a little 0.4º olive oil on the grill until they are golden brown.
3. Serve and heat in the salamandra for 10 seconds.
4. Finish by coating the kebabs with a little hot sauce.