Duck Hearts Sous Vide
Appetizers • Author's
Description
Duck Hearts Sous Vide
Ingredients
- Duck Heart 5 oz
- Water 0 qt
- Curing Salt Mixture 5 oz
- Raw cane sugar 0 oz
- Chicken Egg 2 pieces
- Butter 0 oz
- Spanish onions 0 oz
- Breadcrumbs 5 oz
- Vegetable Oil 20 fl oz
- Meyer Lemon Juice to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Prepare all the ingredients.
Step 2
Dissolve the curing salt and sugar in water, place the duck hearts in this brine, and refrigerate for 8 hours.
Step 3
Then cut the hearts in half and clean them.
Step 4
Transfer the hearts to a bag, add the butter, vacuum seal, and send to sous vide for 4 hours at 145°F.
Step 5
Place the eggs in the container with the hearts for 30 minutes.
Step 6
Cool the cooked hearts.
Step 7
Finely chop the onion and soak it in cold water for 30 minutes. Then drain in a sieve.
Step 8
Dice the hearts into very small cubes, like meat for tartare.
Step 9
Mix the hearts with the onion, add olive oil, lemon juice, salt, and pepper to taste.
Step 10
In a saucepan, bring water to a boil and salt it. Carefully crack the sous vide eggs into the gently boiling water and cook for 30 seconds.
Step 11
In another saucepan, 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.
Step 12
Place the hearts on a plate, top with the breaded egg, and serve immediately.
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