When I was in Canada, Marc brought in a bunch of duck tongues to work with. To prepare them we soaked them in a 3% salt brine for 12 hours to clean them up and leach out any blood, then we rinsed them off and seasoned them with 0.5% salt. We braised the tongues, in the style of a classic confit with a little twist, we used a blended fat bath: duck fat, olive oil, and sesame oil, for extra flavor. The tongues took about 2 hours to cook. When they were tender we all donned gloves and delicately removed the cartilage from inside. Once these delicate little morsels were cleaned, we let them cool. Some of them were deep fried and served with our lime-jalapeno seasoned sea urchin for the Ideas in Food dinner. The remainder were destined for a dish or two at atelier.