Duck heart

Duck hearts sous-vide is an exquisite dish of author cuisine that embodies a balance of textures and flavors. Cooked using low-temperature simmering, the hearts achieve extraordinary tenderness, revealing their rich meaty taste. Marinated in nitrite salt and cane sugar, they gain a refined depth of aroma, while the combination with onion, olive oil, and lemon juice adds freshness and a hint of spiciness. A highlight of the dish is the poached egg, previously cooked sous-vide and coated in crispy breadcrumbs, creating a contrast between the creamy yolk and crunchy shell. This dish is perfect for gourmets who appreciate complex flavor combinations and innovative cooking techniques. It is ideally served as an appetizer, showcasing the chef's skill and the uniqueness of author gastronomy.

It seems to be similar to other pilaf recipes, only instead of meat there are duck giblets, and the pilaf itself is baked in the oven until it is crusty. The recipe was shared with us by Vlad Piskunov, now the brand chef of the Matryoshka restaurant.