Duck hearts

this week we served confit duck hearts, coeur de canard, with the confit duck leg for lunch.

The hearts were cooked sous vide for 8 hours at 82 degrees celsius with a table spoon of duck fat & then sautéed in span on the stove to create a little caramel on the outside.

The hearts have a dense meaty texture & go really well with the soft meat of the confit duck legs.



One Comment Add yours

  1. Mary Anne says:

    We had these last week and they are really good. Never tasted them before, but difficult to get outside the region. Might try my local Waitrose!


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