Sous vide duck hearts and tongues with mushroom floss and spiced broth

Not yet rated

The duck hearts and tongues are cooked sous vide in this Nuno Mendes recipe to achieve perfectly tender, intensely flavoured results, whilst the dehydrated enoki stalks add texture and height to this beguiling dish.

First published in 2015
discover more:




Sous vide duck hearts

Sous vide duck tongues

Spiced broth


  • Dehydrator
  • Sous vide equipment


To prepare the duck hearts, clean with a J-cloth to remove the thin outer skin. Dissolve the salts and sugar in the water to make a brine, add the garlic, thyme and pepper then add the hearts. Set aside in the brine for 4 hours
Once the hearts are brined, drain well, place in a plastic vacuum bag and sous vide for 3 hours at 48°C
Place the cleaned tongues in a vacuum bag with the duck fat and sous vide for 4 hours at 85°C. Once cooked, remove the small bones from the tongues
Soak the morel mushrooms in water for 30 minutes, then drain on some kitchen paper
Remove the enoki tops from the stems (the tops can be reserved for other dishes), shred the stems and place in a dehydrator for 1 hour at 55°C. Alternatively, spread on a baking parchment-lined baking sheet and dry in the oven at a very low heat for an hour
Meanwhile, prepare the spiced broth. Gently fry the garlic in a pan with 1 tablespoon of the olive oil. Once golden brown, remove and drain on kitchen paper. Repeat with the ginger and the other tablespoon of oil
  • 1 tbsp of garlic, finely chopped
  • 2 tbsp of olive oil
  • 1 tbsp of root ginger, finely chopped
Add a dash of oil to a pan and cook the chopped onion until golden brown. Remove the cooked onion and add the duck leg meat to the same pan. Cook through, then add the diced apple, cinammon stick and star anise
Add the water and chicken stock and reduce by half. Strain, return to the heat and add the garlic and ginger. Reduce by half again and add the rice vinegar
  • 500ml of water
  • 250ml of chicken stock
  • 1 tbsp of rice wine vinegar
Add the olive oil to a pan and sauté the morels. Clean the St George mushrooms with a wet cloth and slice as you would a truffle
Cut the duck hearts in half lengthways and sauté them in a little butter
To plate, divide the duck hearts and tongues into bowls. Scatter over the mushrooms, pour over a generous serving of the spiced broth and and top with the dehydrated enoki stems. Serve immediately
First published in 2015

For a chef, having mentors like Jean-Georges Vongerichten and Ferran Adrià must be akin to taking music classes with Chopin and Brahms. Nuno Mendes' London restaurant demonstrates the qualities of ambition that most good protégés possess.

Get in touch

Please sign in or register to send a comment to Great British Chefs.