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

Ingredients

Fresh Meat

  • 8 duck hearts
  • 4 duck tongues
  • 2 tbsp of duck fat
  • 2 duck legs, flesh diced

Store Cupboard

  • 2 tsp caster sugar
  • 1 tsp salt
  • pepper
  • 250ml of chicken stock

Beverages

  • 1000ml of water
  • 500ml of water

Fruit & Vegetables

  • 1 bulb of garlic
  • 4 morel mushrooms
  • 1 clump of enoki mushroom, small
  • 4 St George mushrooms
  • 1 tbsp of garlic, finely chopped
  • 2 tbsp of onion, finely chopped
  • 1 apple, diced

Salad & Fresh Herbs

  • 1 pinch of thyme

Dairy

  • 1 knob of butter

Speciality Ingredients

  • 1 pinch of pink salt

Oils & Vinegars

  • 1 tsp olive oil
  • 1 tbsp of rice wine vinegar
  • 2 tbsp of olive oil

Spices & Dried Herbs

  • 1 tbsp of root ginger, finely chopped
  • 1 cinnamon stick
  • 1 star anise