ducks tongue800g diced shallots 2 cloves diced garlic 2cloves shredded red chili some curry powder 2tsp
Marinade(A): salt 1/4tsp ginger juice,wine 1tsp each pepper pinch
Seasonings: stock or water 1/2cup sugar 1/3tsp
Defrost duck's tongue thoroughly. Marinade with(A). Heat oil in wok, fry garlic,ginger and chili together with curry powder. Add in some stock and let boil. Stir well, and add in duck's tongue and cook for a while until sauce thickens.