Duck hearts in sous vide
2 servings
30 minutes
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.
1
Prepare all the ingredients.
2
Dissolve nitrite salt and sugar in water, place duck hearts in this brine, and refrigerate for 8 hours.
- Water: 1 l
- Curing salt (nitrite salt mix): 80 g
- Cane sugar: 20 g
- Duck heart: 180 g
3
Then cut the hearts in half and clean them.
4
Place the hearts in a bag, add butter, vacuum seal, and send to sous-vide at 64 degrees for 4 hours.
- Duck heart: 180 g
- Butter: 30 g
5
Place the hearts and eggs in a container for 30 minutes.
- Chicken egg: 2 pieces
6
Cool down the ready hearts.
7
Chop the onion very finely and soak it in cold water for 30 minutes. Then drain it in a sieve.
- Red onion: 60 g
8
Cut the hearts into very small cubes, like meat for tartare.
9
Mix hearts with onion, add olive oil, lemon juice, salt, and pepper to taste.
- Duck heart: 180 g
- Red onion: 60 g
- Lemon juice: to taste
- Salt: to taste
- Ground black pepper: to taste
10
Boil water in a saucepan and add salt. Carefully crack the sous-vide eggs into the gently boiling water and cook for 30 seconds.
- Water: 1 l
- Salt: to taste
11
In another pan, heat the frying oil well, coat the poached eggs in breadcrumbs, and fry them in the oil until golden brown. Do not fry for too long to keep the yolk runny.
- Deep-frying oil: 600 ml
- Breadcrumbs: 80 g
12
Place the hearts on a plate, top with the breaded egg, and serve immediately.
- Duck heart: 180 g
- Chicken egg: 2 pieces