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Manhattan

Duck Tongue at Ping's

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Duck Tongue at Ping's

cabrales | Sep 26, 2003 05:15 PM

Yummy duck's tongue dish at Ping's, recently sampled.

My dining companion noted, correctly (as I concurrently sampled another duck's tongue dish that was sauced differently and not appealing) that the version to get is lightly deep-fried. My dining companion said that, in extremely rough translation, the style of preparation is called "bay fung tong" (aka typhoon-shelter).

The duck's tongues arrived -- fattier than I had ever experienced them; not as gelatinous as usual. I liked the feel of extracting the flesh from the bit of hard substance (bone? cartilage?) towards the center of the duck's tongues.

I would imagine that a Mersault or Corton Charlemagne would be a wonderful accompaniment to this, although certain beers might conceivably work :) I plan to return to sample the duck's tongues soon.

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