The testicles from Muscovy ducks raised on a duck farm in California in a stress free and cage free environment. They are kidney-shaped and pale in color.
Sweetbreads are the thymus gland from young male Holstein calves raised by a cooperative of small farms in California. These farms offer stress-free environments where the welfare of the calves is the number one priority. Sweetbreads have a mild flavor and tender, creamy texture, and can be enjoyed many ways: fried, roasted, sautéed, poached, grilled or braised. They are often supporting stars in pâtés, terrines, sausages, cold appetizers, stews and salads.
Duck tongues are roughly 2 inches long with an intense duck-like taste. They have a creamy surface with a slightly fatty interior.
The cockscomb is the fleshy growth or crest on the top of a rooster’s head. They are typically used in soups and have a texture similar to squid.
All products ship frozen
How to prepare:
1 lb cockscombs
1 cup white wine
3 cups stock
Brown cockscombs lightly in a pan with butter. Add herb sprigs and white wine. Reduce by half and then add stock. Simmer until tender, about 75 minutes. Reduce liquid to a near glaze and serve on toast after seasoning, or as a garnish to risotto, pasta, grilled chicken etc.
1 package duck fries
1 garlic clove
1 cup white wine
1 pad butter
Dust duck balls in flour. Brown in butter over medium high heat and add parsley, shallots and a garlic clove. Stir and add white wine. Reduce by 75%. Add a pat of butter. Season and serve with toast.
1 package duck tongues
2 tbsp peanut oil
Hot whole chilies
1 cup scallions (1" in length)
4 tbsp salted Chinese black beans
3 tbsp sugar
1/3 cup rice wine
Heat a sauté pan over high heat. Add peanut oil and swirl. Add garlic, ginger, hot whole chilies and scallions. Toss. Push to side of pan and add tongues. Wok toss for several minutes. Add salted Chinese black beans, sugar and rice wine. Cover and cook for 4 minutes. Uncover and cook for a few minutes more to tighten sauce and serve. They can also be deep fried!
Wash, trim and dredge in seasoned flour mixed with corn starch. Fry until crisp in 375˚F vegetable oil. Remove and drain on paper towel. Add cider vinegar, honey and Serrano chilies to a sauté pan. When the sauce boils, add the crisped sweetbreads. Reduce
sauce to a glaze and serve immediately.