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Duck hearts with pickled blueberries, fennel and wild rice
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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.
First published in 2015
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Ingredients
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Duck hearts
- 12 duck hearts
- 200ml of white wine
- 200ml of brown chicken stock, reduced
- 1 dash of lime juice
- 5 sprigs of fresh coriander, roughly chopped
- 10g of butter
- 1 tbsp of sunflower oil
Blueberries
- 100g of blueberries
- 50ml of white wine vinegar
- 30ml of water
- 2 sprigs of fresh thyme
- 20g of sugar
Fennel
- 1 fennel
- 1 tbsp of lemon juice
- sea salt
Rice
- 50g of wild rice
- 500ml of vegetable oil
SAVE RECIPE
Method
1
Remove the sinew and tubes from the duck hearts and set aside in the fridge until needed
- 12 duck hearts
2
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
3
Pass through a fine strainer. Set aside as this will be the sauce used to glaze the hearts in step 7
4
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
5
Slice the fennel on a mandolin lengthways and season with sea salt and lemon juice
- 1 fennel
- sea salt
- 1 tbsp of lemon juice
7
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
8
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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