Poultry
Tongue
Duck tongue is a small delicacy in Chinese banquet and hotpot cookery—tiny, rich, best cooked in spiced broths or deep-fried after simmering. Yield is low; flavour is concentrated. Simmer in aromatics until tender, then flash-fry or serve in broth. Eating is fiddly—cartilage runs through—but enthusiasts prize them. Source from specialty Asian markets. Not a beginner weeknight staple; a curiosity with real culinary roots.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 16.4 g
- Saturated Fat 2.88 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.03 g
- Polyunsaturated Fat 1.94 g
- Cholesterol 112 mg
- Sodium 68 mg
- Salt 0.15 g
- Total Carbohydrate 1.04 g
- Dietary Fibre 0 g
- Total Sugars 0.5 g
- Complex / starch 0 g
- Protein 20 g
- Water 64.6 g
- Energy 212 kcal
- Water 64.6 g
- Carbohydrates 1.04 g
- Sugars 0.5 g
- Protein 20 g
- Fat 16.4 g
- Saturated Fat 2.88 g
- Monounsaturated Fat 4.03 g
- Polyunsaturated Fat 1.94 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 35.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.41 mg
- Vitamin B5 — Pantothenic Acid 0.92 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 5.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 0.9 µg
- Minerals 397 mg
- Major Minerals 396 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 112 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 7.41 · vitamin-b5-pantothenic-acid: 0.92 · vitamin-b6: 0.45 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 5.3 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 0.9 ·
Minerals
Tongue is a fatty muscle with rich collagen when slow-cooked.
History
Chinese banquet tradition featured duck tongues as a textural luxury snack.
Hotpot restaurants offered tongues among premium dipping items.
Specialty importers brought frozen duck tongues to diaspora markets worldwide.