And feet. Don't sleep on the ranch dressing.

Kat Kinsman
June 13, 2018

If you come to my house for a party, there will probably be fried duck tongues. I won't make you eat them, but you're missing out if you don't at least give them a whirl. They're ridiculously crunchy, fatty, and since I started adding freaking RANCH DRESSING to the coating mix, they're the most unexpectedly savory and satisfying snack possible. Toss in some feet to maximize the amount of crispy skin, and it's a ducking great time. No harm, lotsa shockingly delicious fowl.

Crispy Ranch Duck Tongues and Feet

Ingredients

Duck tongues (however many you please)
Duck feet (same)
Worcestershire sauce
1 duck egg white
Tapioca powder
1 envelope ranch dressing powder
Oil for frying (I prefer peanut)

Directions

STEP 1: Thoroughly wash the duck feet and trim any nails. Pour ½ cup of water into the Instant Pot, place a trivet or steamer basket, and load the duck feet into it. Cook on high pressure for 40 minutes and perform a manual release. Remove the feet, pour out the liquid, and dry the inner pot.

STEP 2: While the feet are cooking, marinate the duck tongues in enough Worcestershire sauce to saturate them. Mix together ranch dressing with 2 tablespoons of tapioca powder and set aside.

STEP 3: When the feet have been removed from the pot, remove the tongues from the Worcestershire sauce, briefly dunk the feet in the Worcestershire sauce, pat the tongues and feet dry.

STEP 4: Lightly whip the duck egg white with a whisk or fork until foamy. Working in batches, drop the tongues and feet to coat them, then dredge them in the tapioca and ranch mixture.

STEP 5: Pour ½ inch of oil into the Instant Pot and heat it using the saute feature. Working in batches, add the tongues and feet and cook until crispy and brown, using tongs to flip as needed. Drain on a paper towel and serve.

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