Chef Michael’s Espresso Rant
A semi regular outpouring of Chef Michael Smith’s opinions, peeves and affinities.
Can I get some tongue? What’s a guy gotta do? I mean … If it looks like a Duck, walks like a Duck and quacks like a Duck … it probably has a Duck’s Tongue, and I need it!
Seriously folks, nobody (or very few) had any need for this little used and often discarded piece of the duck anatomy and then, we started selling Duck Tongue Tacos at Extra Virgin, made it onto The Best Thing I ever Ate on the Food Network and suddenly the demand for this little muscular hydrostat has blossomed so much that supply is outstripping demand!
We sell about thirty pounds of the delectable little morsels every week her at EV and at just about 9 grams each, that’s a lot of tongues. I am currently having a hard time finding just ten pounds though, so if you know of any farms, duck processing plant managers or Chinatown butcher shop owners that I can ask to supply our need … please, just shoot me a quack … I mean … QUICK email, or call the restaurant.
I know … It’s our own fault. Just Google “Duck Tongue Tacos” and we are the top three mentions (thank you SEO team), but for Pete’s Sake! According to the USDA there were 24.5 million ducks processed under federal inspection last year … So who is throwing away all my tongues?
Actually Indiana, Pennsylvania and California are the three most duck producing States and most of the tongues and feet end up in Hong Kong as delicacies, so we do know where they are going … I just need a few rerouted to Kansas City!. So, add to the list of people you may know … a USDA inspector from Indiana who can get his hands on an extra thirty pounds or so. Help out this desperate chef in Kansas City that’s just looking for some tongue.
Until next time,