Ingredients
Duck hearts 12
Elderflower heads 4
Vinegar 100ml
Sugar 50g
Reduced brown chicken stock 50g
Butter 50g
Double cream 100ml
Sunflower oil 300ml
Pine needles 50g
Fennel 1
Lemon 1
Wild rice 50g
Sunflower oil 400ml
Sea salt
Chickweed to finish
Method
-
Bring the vinegar and sugar to the boil, add the elderflower and leave to infuse for 1 hour, pass the vinegar add the chicken stock and reduce to a syrup-like consistency.
- Blanch the pine needles in boiling water for 20 seconds and chill in ice water. Blend into the 300ml sunflower oil until a smooth bright green oil and pass through a cloth.
-
Slice the fennel lengthways and season with sea salt and a small squeeze of lemon juice.
- Heat the 400ml of oil to 210°C and fry the rice for 5 seconds until all popped. Drain and season with sea salt.
-
Trim any sinew off the duck hearts and sauté in the butter until lightly golden, ensure they are kept very rare. Leave to rest for 5 minutes.
- Bring the glaze to the boil and add the duck hearts. Cook for 30 seconds so they have a slightly sticky coating. Remove and dish them out evenly into the bowls, adding a little glaze, 1tsp of pine oil and 1tsp of cream to each one. Sprinkle over the crispy rice, add two slices of fennel, then finish with the chickweed.
