Silencio Duck-tongue Taco Recipe

Clean and simmer

Rinse the duck tongues under cold water. Place them in a small saucepan and cover with the duck or vegetable stock. Add the white wine, smashed garlic, chopped shallot, bay leaf, and peppercorns. Bring to a gentle simmer over medium heat, then reduce to low and simmer, partially covered, for 40–50 minutes until tongues are tender when pierced with a skewer.

Reduce and glaze

Remove the tongues from the poaching liquid and reserve the liquid. Strain and discard solids. Return 1/2 cup of the strained liquid to a small pan and simmer until reduced by about half to concentrate flavor, about 6–8 minutes. Stir in soy sauce and mirin (or sugar) and remove from heat.

Finish in pan

Pat the tongues dry. Heat neutral oil in a skillet over medium-high heat until shimmering. Add the tongues and sear for 1–2 minutes per side to develop color. Reduce heat to medium, add butter and pour the reduced glaze into the pan. Spoon the glaze over the tongues and cook another 1–2 minutes until glossy and fully flavored. Taste and season with 1/2 tsp salt (adjust as needed). Keep warm.

While the tongues simmer, combine rice vinegar, water, sugar, and 1/4 tsp salt in a small bowl or jar. Add the thinly sliced red onion and sliced chile, pressing down so they are submerged. Let sit at room temperature for at least 15 minutes (can be made ahead and refrigerated for up to 24 hours).

Whisk together crema (or sour cream), lime juice, chopped cilantro, and 1/4 tsp salt until smooth. Taste and adjust lime or salt. Chill briefly if desired.

Warm the corn tortillas in a dry skillet over medium heat, flipping until pliable and slightly charred in spots, about 20–30 seconds per side, or heat wrapped in a towel in the oven or microwave.

Slice each duck tongue in half lengthwise (optional) or leave whole if small. Place 1–2 tongues (or halves) on each warm tortilla. Spoon a thin ribbon of herb crema across the tongues, top with a few pickled onion slices and a slice or two of chile, and finish with fresh cilantro leaves and a sprinkle of toasted sesame seeds if using.

Serve immediately with lime wedges for squeezing. Recommend one to two tacos per person as an appetizer; adjust per appetite.