Pittsburgh-style Duck Hearts, Cauliflower, Brussels Sprouts, and Burnt Butter Vinaigrette
For the Cauliflower Purée:
In a saucepan, heat cream and butter. In a blender, combine cauliflower and butter-cream mixture; purée until smooth. Season with salt.
For the Brussels Sprouts:
Heat a skillet and add just enough butter to coat pan. Add Brussels sprouts and cook until just caramelized. Toss in shallots and thyme. Season with salt and pepper.
For the Burnt Butter Vinaigrette:
Add butter to a hot skillet to make beurre noisette. Remove the pan from heat and pour butter into a blender with vinegar and stock. Blend until emulsified and season with salt
For the Duck Hearts:
Prepare and heat a grill. Season duck hearts with salt and pepper. Place hearts on the grill and pour duck fat over the hearts so flames completely engulf them. Cook to medium rare. Rest hearts and then slice in half.
To Assemble and Serve:
Spoon Cauliflower Purée onto a plate. Add the Brussels Sprouts and top with sliced Duck Hearts. Finish the plate with a drizzle of Burnt Butter Vinaigrette, dabs of persillade, and parsley.