Paul Foster's elegant duck hearts recipe pairs the often neglected ingredient with a sweet, sharp blueberry sauce, shavings of fennel and wild rice - a symphony of a dish well worth spending 40 minutes making. He uses chickweed to garnish but baby watercress or chervil will also work well.
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Remove the sinew and tubes from the duck hearts and set aside in the fridge until needed
12 duck hearts
Reduce the wine down to a syrup, add the reduced chicken stock, lime juice and coriander. Remove fro the heat and allow to infuse for 5 mintues
200ml of white wine
200ml of brown chicken stock
1 dash of lime juice
5 sprigs of fresh coriander
Pass through a fine strainer. Set aside as this will be the sauce used to glaze the hearts in step 7
In a separate pan, combine the vinegar, water, sugar and thyme and bring to the boil. Once boiling, remove from the heat and pour over the blueberries in a bowl. Leave to cool
50ml of white wine vinegar
30ml of water
2 sprigs of fresh thyme
100g of blueberries
Slice the fennel on a mandolin lengthways and season with sea salt and lemon juice
1 tbsp of lemon juice
In a deep pan (or using a deep-fat fryer), heat the oil to 210°C and fry the wild rice until puffed up. Drain straight away and season with sea salt
500ml of vegetable oil
50g of wild rice
Heat the oil and butter in a pan until it begins to foam, sauté the duck hearts for 1-2 minutes, or cook to a rare - medium-rare finish - overcooked duck hearts will be chewy. Drain the duck hearts and glaze in the sauce from step 3
1 tbsp of sunflower oil
10g of butter
Spoon some of the blueberries onto each plate. Add the duck hearts followed by the slices of fennel. Sprinkle the wild rice and some fresh herbs over each plate and serve immediately
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