Duck tongue, thai red curry, chinese mushroom, rice

 ingredients:
chicken broth
carrot, celery, onion
coconut butter
red Thai curry
Tomato concentrate
canned peeled tomato
Chinese straw mushroom

clean and drain the duck tongues
poach them in a chicken broth for a few minutes, it cooks very quickly
and then cool in ice water,
remove the cartilage from the duck tongues,
yes ducks have cartilage in their tongue,
put aside
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make Thai red curry tomato sauce
pass through a fine blender
carrot celery onion,sauté lightly in coconut butter et red Thai curry,
then add canned peeled tomato and tomato puree.
cook the sauce for 30 minutes
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in another pan, put coconut butter once it is hot put the Chinese mushrooms,
and make it take colour,put in red curry tomatoes sauce
also brown the duck tongues in coconut butter when they have taken on a little colour,
add them to the tomato red curry sauce

in the meantime you have cooked long grain Thai rice, which you then mix with everything else,
put some sambal
then garnish with spring onions
and Serving