Place duck tongues the fridge in a 3% salt brine for 12 hours to clean.
After 12 hours, rinse clean the tongues.
Set Nomiku water bath to 70C.
Put clean duck tongues in freezer-safe zip bag and add white pepper powder, five spice, sugar, dashi, sesame, water, and rice wine. Seal using the water displacement method. Place in water bath and sous vide for 8 hours.
Remove from water bath, pour leftover liquid into small sauce pan, and reserve tongues on a serving bowl.
Heat saucepan on medium-high and whisk in cornstarch until the sauce has thickened. Pour sauce on top of tongues.
Top with chopped cilantro. Serve hot or cold as a beer snack.