English Pea Flan, Crispy Duck Tongues, and Carrot Foam | CUESA

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Returns March 17, 2022

English Pea Flan, Crispy Duck Tongues, and Carrot Foam


David Bazirgan, Executive Chef at Fifth Floor Restaurant

It was demonstrated for CUESA’s Market to Table Program on May 7, 2011

Makes 15


Duck tongues
1 pound duck tongues
1 cup salt
2 teaspoons sugar
A few sprigs thyme
2 star anise pods
3 cloves garlic
2 quarts rendered duck fat

Carrot foam
2 cups carrot juice
20 grams lecithin
5 grams salt
5 grams chardonnay vinegar

English pea flan
2 cups shelled English peas
3 whole eggs
8 egg yolks
1 quart half and half
20 grams salt
2 grams Espelette pepper
3 grams cumin, for garnish


For the duck tongues

1.    Combine all of the ingredients in a stainless steel or plastic container.  Toss well to incorporate, cover and refrigerate for 24 hours.

2.    Preheat an oven at 225º.  Remove the tongues from the refrigerator, rinse well and pat dry. Add tongues and fat to a roasting pan and bake for 2 hours. Remove from oven and allow the now confited tongues to cool. Drain the tongues, reserving the fat. Using a pair of needle-nose pliers, remove the cartilage from the center of each tongue. Set aside.

3.    When you are ready to serve, heat the duck fat in a large heavy bottom pot until it reaches 350º. Fry the tongues until crispy.  Remove from duck fat and drain on paper towels.

For the carrot foam

Add ingredients to a blender and puree to combine.  When ready to serve, add to a container and froth with hand blender.

For the English pea flan

1.    Preheat oven to 350º. Prepare a bowl with ice water and bring a pot of salted water to boil.  Add peas to boiling water and cook until they turn bright green and are just tender.  Strain peas into ice water to stop the cooking. 

2.    Drain peas and add to a blender with the whole eggs and yolks, half and half, salt, and Espelette pepper.  Strain through a fine mesh sieve and divide between 15 ramekins, filling each ramekin ¾ of the way to the top.  Put the ramekins in a roasting pan and place in the oven.  Carefully pour water in the roasting pan until it comes about halfway on the ramekins.  Bake for 45 minutes to one hour, until they are set.  You want a toothpick to pull out clean while the flan remains a bit jiggly.

3.    To serve: while the flans are still warm, run a butter knife around the edges of the ramekin and turn the flan out onto a plate.  Top with the fried duck tongues and carrot foam and dust with cumin.

Photo by Brenda Dang


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »