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Mmmm duck tongue, how delicious art thou.

I have a small plastic container of duck tongues stewed in soy sauce in the fridge right now. Perfect tv snacks!

They actually had duck tongue as one of the ingredients presented to a challenger on The Next Iron Chef. Unfortunately, I didn't stay tuned to see what they did (the show was annoying after a while as most "reality" shows tend to be) with them.

@NWcajun: Lol...but also, the bone isn't normally eaten, but you sure can if you want. It's not splintery or hard, its kinda spongy and papery. Sometimes I chew on the little nub of bone to get all the extra flavor out.
I personally think the best part is the tiny bit of cartiledge on the end of the bone. It's a great texture contrast to the crispy-fatty meat!

@chanterelle: aww c'mon, live a little!

@NWcajun: That has to be the comment of the week.

Funny, I was in a fantastic gastropub in London, England and this was one of the bar snacks. My mother didn't look impressed but I was wowed. My dad and I just had fresh home-made Scotch egg (still slightly soft) and black pudding-lined sausage roll instead. What a pub, the Bull and Last in case anyone is in the area (Highgate / Hampstead). I wish I'd tried the tongues now.

YES YES YES! Chichi, you are the best. I have so many wonderful memories tied to duck tongue. When I would visit my dad in Hong Kong he would always take me to Shenzhen for my favourite, duck tongue! I would love to recreate this, but has anyone seen duck tongue for sale in Toronto?

I am headed to H&M mart now!!! You say there is a bone down the middle, do you eat the bone or suck the meat off. (I'm talking about the duck tongue)

Jamon Iberico is 27 times better than prosciutto ;)

Diet is a majorly contributing factor to the flavor. The chef who oohed and aahed over the jamon and then was less than impressed at the pork chops his farmer dropped off, may have been thinking the US pig ate a lifetime of Liberty corn, the gentically modified, high-starch, low protein food-like product that most American farmers grow for high-fructose corn syrup, ethanol and livestock feed. We are what we eat, I have heard, so we are what our pigs and cattles and chickens eat, too. And for me, these animal products have become far less appealing since I learned about the foods thay are fed.

Will the price come down? Yes, a little bit, when the supply chains are increased. But I wouldn't expect the price to fall by more than 20% (of current dollars) over the next three years. Jamon is very expensive in Spain and there are very few (maybe only one or two) USDA-certified slaughterhouses in Spain.

I'll go on record and say I didn't think it was anything special. It was good but it wasn't particularly nutty or 'porky'. $20 for 1/4 pound was overpriced. I'd pay maybe $10.

Merguez rock. Reminds me of the Kosher sandwich place in Casablanca and their outstanding merguez sandwiches. Mmmmmm. I've found merguez in middle-eastern markets around the DC area, if you live in a big American city you just have to hunt down a Lebanese or Moroccan and ask them where they shop...

Where can I get a good merguez sausage in Philadelphia?

Yum. I'm hungry for this! Great photo

J'aime les Français

So, I had to make this with regular red tomatoes, because my grocery store was mysteriously out of tomatillos. The good news is that it was still delicious! I added more chili peppers, because I like it spicier, and I also added half a white onion. I served it with warm corn tortillas, feta cheese, scallions, and Frank's Hot Sauce--it was fabulous and easy.

Just one question: what kind of pan did everyone else cook this in?

i had iberico ham while in europe -- i was visiting friends in spain -- and i'd have to agree it's something totally special and worth the splurge. especially since you don't have to eat mass quantities to be satisfied.