Name: Smoked Duck Hearts with Charred Plum, Black Garlic Jus, Nasturtium Vinaigrette, and Sunchoke Crisps
Prep time: 50 min
Cook time: 40 min
Total time: 6 h 30 min
Yield: 4 servings
Cuisine: Modernist
Ingredients: 400g (14 oz) fresh duck hearts, trimmed; 1 tablespoon (18g) Diamond Crystal kosher salt (for brine, plus more for seasoning); 1 tablespoon (12g) granulated sugar (for brine); 2 sprigs fresh thyme; 1/2 teaspoon black peppercorns; 1 liter (4 cups) cold water (for brine); 200g (7 oz) sunchokes (Jerusalem artichokes); 1 liter (4 cups) acidulated water (for sunchokes, 1 tbsp lemon juice per liter); 4 medium firm-ripe plums (e.g., pluots or black plums); 1 tablespoon (15ml) extra virgin olive oil, plus more for plums and searing; For the Black Garlic Jus:; 1 tablespoon (15ml) grapeseed oil (or other high smoke point neutral oil); 1 small shallot, finely minced (about 30g / 1 oz); 60g (2 oz, or 1 head) black garlic, cloves separated and roughly chopped; 120ml (1/2 cup) dry red wine (e.g., Pinot Noir or Merlot); 500ml (2 cups) high-quality duck or chicken stock, unsalted; 1 sprig fresh thyme; 1 small bay leaf; 30g (2 tablespoons) unsalted butter, cold and cubed; Fine sea salt and freshly ground black pepper, to taste; For the Nasturtium Vinaigrette:; 20g (approx. 1/2 cup lightly packed) fresh nasturtium petals and small leaves, plus extra for garnish; 1 small shallot, very finely minced (about 15g / 0.5 oz); 1 teaspoon (5ml) Dijon mustard; 2 tablespoons (30ml) white balsamic vinegar or champagne vinegar; 60ml (1/4 cup) extra virgin olive oil; 1/4 teaspoon fine sea salt; Pinch of freshly ground black pepper

Magic Sous

Smoked Duck Hearts with Charred Plum, Black Garlic Jus, Nasturtium Vinaigrette, and Sunchoke Crisps — Magic Sous