Pittsburgh-style Duck Hearts, Cauliflower, Brussels Sprouts, and Burnt Butter Vinaigrette

Adapted by StarChefs.com
February 2014
Yield: Serves 4


Cauliflower Purée
1 cup heavy cream
½ cup melted butter
1 head cauliflower, diced large and blanched
Brussels Sprouts
12 Brussels sprouts, halved and blanched
1 tablespoon diced shallot
thyme leaves
Burnt Butter Vinaigrette
½ pound unsalted butter
¼ cup Sherry vinegar
1 pint short rib jus or dark veal stock
Duck Hearts
20 wild or moulard duck hearts
black pepper
½ cup warm duck fat
To Assemble and Serve
parsley leaves


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.