At Joe's Noodle House this afternoon, one dish sprang out at me -- duck tongues. The very ingredient that (in its absence) stood between our intrepid, venturesome Full Kee group and the perfect offal meal.
Did I order them? Are you kidding?
Served cold, they are a little on the briney side, with a pickled vegegable sauce. It has a lot of taste but it is not spicey. The meat is dark but the flavor is light.
There are bones inside them. Tongues with bones! (It reminded me of "oosik," which only the more energetic among you will bother to look up.)
I asked Audrey (the hostess) about that. "Oh, that little bit of cartilage in the center," she said. "You chew right through it."