yields four servings
4 oz duck tongue
1 carrot, chopped
½ onion, chopped
1 stalk celery, chopped
10 oz chicken stock
1 oz smoked bacon
3 leaves kale, chiffonade
½ leek, diced
1 carrot, obliqued
½ oz ginger, diced
15 cilantro leaves
lime juice, to taste
sriracha, to taste
Place duck tongues carrots, onions, celery, smoked bacon, chicken stock in a pressure cooker and cook for 10 minutes. Remove duck tongues and clean out cartilage. Strain broth for soup base and reserve. In a sauté pan, sweat kale, leeks, carrots, and ginger until tender. Season soup base with lime juice and sriracha. Crisp duck tongues in olive oil. Arrange duck tongues in bowl with kale, leeks, carrots, cilantro, and ginger. Pour soup into bowl and drizzle with extra virgin olive oil. Garnish with cilantro leaves
bacon recipe courtesy of: Chef Tamesha Warren, Top Chef, Season 7, Episode 6, Quickfire Challenge, Bravo TV, 2011
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