1. Visual inspection: Observe the color and appearance of duck tongue. Cooked duck tongue will appear golden yellow or brownish red, and some traces of caramelization or baking will appear on the surface.
2, tactile inspection: gently press the duck tongue with your hand. If the duck tongue is soft, flexible and elastic, it means it is cooked. If the duck tongue is still hard or lumpy, it needs to continue cooking.
3. Olfactory inspection: put the duck tongue close to the nose and smell it. Cooked duck tongue should have a strong fragrance. If there is no obvious smell of raw meat, it means it is cooked.
4. Temperature inspection: Measure the internal temperature of duck tongue with a food thermometer. For cooked duck tongue, the temperature should reach at least165 F (74 C).