Step 1

Put the tongues, glace, salt, and duck fat in a vacuum bag and seal. If you don't have a vacuum sealer, just put everything in a small pot, and cover with water or stock.

Step 2

Get a large pot of water steaming hot, but not simmering. If you have a sous vide water oven, set the temperature for between 175F and 190F. Put the vac bag with the tongues in it and cook gently below a simmer for at least 4 hours, and up to 10 hours. The longer you go, the more tender the tongues will be and the easier it will be to remove the bones.

Step 3

When the tongues are ready, remove the bones by grabbing the root end of the tongue, feeling for the bone; it will bend down slightly. Holding the tongue with one hand, use the other to slide out the bone. Discard the bones... or use as earrings.

Step 4

Arrange all the deboned tongues in one layer on a dehydrator tray and dehydrate on low hear for 2 to 4 hours. Or put them on a rack in an oven set on warm. If you have a convection oven, turn it on for air flow. You can to all this up to 2 days before you want to serve them.

Step 5

To fry, dust the tongues in the starch and fry in 350F oil for 2 to 3 minutes, turning so they're golden brown all over. They should puff up a bit. Fry in batches so you don't crowd the pot.

Step 6

Serve piping hot with the sauce of your choice.