Name: Smoked Duck Heart Tartare with Fermented Blackberry Gel, Sourdough-Charred Onion Crumb, and Preserved Lemon Aioli
Prep time: 50 min
Cook time: 15 min
Total time: 2 h 5 min
Yield: 4 servings
Cuisine: Modernist
Ingredients: 300g (10.5 oz) smoked duck hearts, trimmed; 1 medium (30g) shallot, very finely minced; 2 tablespoons (5g) fresh chives, finely minced; 1 tablespoon (10g) capers, rinsed and finely chopped; 2 small (20g) cornichons, finely diced; 1 teaspoon (5g) Dijon mustard; 1 teaspoon (5ml) sherry vinegar; 1 tablespoon (15ml) high-quality extra virgin olive oil, plus more for garnish; 1/2 teaspoon (3g) Diamond Crystal kosher salt (or 1/4 tsp fine sea salt), plus more to taste; 1/4 teaspoon (0.5g) freshly ground black pepper, plus more to taste; 200g (7 oz) fresh or frozen blackberries; 200ml (7 fl oz) non-chlorinated water; 4g (0.14 oz) fine sea salt (2% by weight of blackberries + water); 2g (0.07 oz) agar-agar powder; 100g (3.5 oz) day-old sourdough bread, crusts removed; 1 small (80g) red onion; 2 tablespoons (30ml) extra virgin olive oil; 1/4 teaspoon (1.5g) Diamond Crystal kosher salt; 1/8 teaspoon (0.25g) freshly ground black pepper; 1 large egg yolk (approx. 18-20g); 1/2 teaspoon (2.5g) Dijon mustard; 1 teaspoon (5ml) fresh lemon juice; 10g (0.35 oz) preserved lemon peel, flesh removed, very finely minced; 100ml (3.4 fl oz) grapeseed oil (or other neutral oil); 20ml (0.7 fl oz) extra virgin olive oil; 1/4 teaspoon (1.5g) Diamond Crystal kosher salt, or to taste; Pinch (0.1g) white pepper; 5g (0.18 oz) micro-herbs (e.g., chervil, dill fronds), for garnish

Magic Sous

Smoked Duck Heart Tartare with Fermented Blackberry Gel, Sourdough-Charred Onion Crumb, and Preserved Lemon Aioli — Magic Sous