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.