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.