Ingredients

Duck hearts:
200g duck heart
1lt water
50g salt
5g thyme
25g roasted duck fat
Duck tongues:
8 duck tongues
40g duck fat
50ml roasted duck stock
Watercress puree:
200g watercress leaves
Salt
Celtuce:
1 celtuce
100ml water
40 g sugar
30 ml chardonnay vinegar
Blackcurrants:
100g blackcurrants
2 granny smith apple
Duck crackling:
100g duck skin
Maple syrup
Esplette pepper

Method

Duck hearts:
Trim heart of any excess fat and membrane. Mix salt and water until fully dissolved. Pour over the trimmed hearts and leave for 2 hours. Vacuum pack the hearts with the thyme and duck fat. Cook at 48°C for 180 minutes. Chill and reserve.
Duck tongues:
Vacuum pack the tongue and the fat. Cook duck tongues for 240 minutes at 82°C. While still warm gently remove the central bone from the tongue. Put back in the fat and chill.
Watercress puree:
Chop leaves very finely and cook in a pan very quickly until bright green and tender, season
In a blender spin, the watercress slowly adding enough warm water for the watercress to start blending, blend until smooth, pass through a chinois, check seasoning and chill.
Celtuce:
Combine the water, sugar and vinegar in a pan; bring to a simmer until dissolved. Chill. Peel the base of a celtuce, slice 2mm thick on a mandolin and put in the picking liquor for 60 mins.
Blackcurrants:
Pick and wash the blackberries. Lie in a single layer on a tray and place somewhere warm for 8 hours until they have dehydrated by around half. Juice the apples and put into a hot pan and reduce to a syrup. Toss the blackberries in the syrup and allow to rehydrate.
Duck crackling:
Scrape any excess fat from the skin. Place between baking paper and place on a flat sheet tray, place another tray on top. Cook at 180 for 30 minutes until crispy. Drain off excess fat and brush lightly with maple syrup. Season with sea salt and esplette pepper.
To finish:
Warm the watercress puree. Drain the celtuce and roll into cylinders. In a frying pan gently roast the duck hearts in the reserved fat until they are warm and lightly coloured – rest. Gently fry the tongues in the same pan and glaze with 50ml duck stock. Plate as per the picture.
Place puree on the plate and spread evenly with the back of a spoon. Scatter the black currants and a little of the juices over the plate. Place 2/3 rolled celtcue cylinders on the plate. Carve the duck hearts and place the heart and tongues on the puree. Crush the crispy duck fat over the tongues and hearts. Place a few blackcurrant flowers and nasturtium leaves over the top.

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