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Duck Hearts Cooked Sous Vide | Recipe by sousvidetools.com

Duck hearts cooked sous vide, served with mushroom floss and spiced broth

Duck hearts cooked sous vide, served with mushroom floss and spiced broth Duck
  • COOK TIME: 4 hours
  • PREP TIME: 4 hours
  • DIFFICULTY: Difficult
  • SERVES: 4


Duck Hearts

  • 8 duck hearts
  • 1 pinch of pink salt
  • 1 tsp of salt
  • 2 tsp of caster sugar
  • 1l of water
  • 1 bulb of garlic
  • 1 pinch of thyme
  • pepper
  • 1 knob of butter

Duck tongues

  • 4 duck tongues
  • 2 tbsp of duck fat


  • 4 morel mushrooms
  • 4 St George mushrooms
  • 1 clump of enoki mushroom, small
  • 1 tsp of olive oil

Spiced broth

  • 1 tbsp of garlic, finely chopped
  • 2 tbsp of olive oil
  • 2 tbsp of onion, finely chopped
  • 1 tbsp of root ginger, finely chopped
  • 2 duck legs, flesh diced
  • 1 apple, diced
  • 1 cinnamon stick
  • 1 star anise
  • 500ml of water
  • 250ml of chicken stock


This delicious sous vide duck recipe by chef Nuno Mendes has been recreated for SousVide Tools with kind permission from the Great British Chefs!


  1. Begin this recipe by preparing a brine for the duck hearts. Do this by dissolving both the salts in the water before adding the pepper, thyme and garlic. Place the duck hearts in the brine and leave for 4 hours
  2. Fill and preheat your water oven to 48°C
  3. Drain the brined hearts and place in vacuum pouches. Submerge the pouches into the water oven and cook sous vide for 3 hours
  4. For the duck tongues you will need to fill and preheat your water bath to 85°C
  5. Place the tongues along with the duck fat into vacuum pouches and seal. Submerge in the bath and cook for 4 hours
  6. Once cooked, carefully takeout any small bones from the tongue
  7. To prepare the mushrooms, begin by soaking the morel mushrooms in water for 30 minutes. After they have soaked, drain and place them on kitchen towel
  8. Take the enoki mushrooms and remove the tops. Shred the stems before placing in a dehydrator set at 55°C for one hour. If you do not have a dehydrator, arrange the shredded stems on a baking tray lined with parchment and dry in the centre of a conventional oven at a very low heat (approximately one hour)
  9. The remainder of the mushrooms can be prepared just before serving1 tbsp of rice wine vinegar
  10. In the meantime, you can move on to making the spiced broth. Begin by adding 1 tablespoon of the olive oil to a pan. Add the garlic and fry gently until golden brown. Transfer to kitchen towel and then repeat the process with the remaining tablespoon of oil and the ginger. Set both aside
  11. Next, fry the chopped onions in a dash of olive oil. Once golden brown, remove the onions and add the diced duck leg meat. Allow the meat to cook through before adding the star anise, cinnamon and the apple
  12. Pour in both the chicken stock and the water and allow the mixture to reduce by half. Once reduced, strain the broth before placing back on the heat and adding the garlic and ginger. Allow to reduce by half once again, then lastly, add the rice vinegar
  13. To finish preparing the mushrooms, heat the oil in a pan before adding the soaked morel mushrooms to sauté. Use a wet cloth to gently clean the St George’s mushrooms. Slice as you would a truffle
  14. Take the sous vide duck hearts and slice lengthways. Add some butter to a pan and sauté the hearts
  15. To arrange the dish, portion the duck hearts and tongues into individual bowls. Scatter over each of the mushrooms. Take the spiced broth and pour a generous amount into each bowl. Finally, top with the enoki stems and serve immediately
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