Sticky duck hearts & confit leg with pickled cherries & roquefort

by Luke Mackay

Rich but delicate duck hearts paired with pickled cherries and salty French cheese

Duck hearts are a wonderful treat—delicate in flavour and texture, but rich and delicious. Paired with pickled cherries and salty roquefort, this should convert any doubters!


½ shallot, finely chopped
1 tbsp peppercorns
200ml cherry or raspberry vinegar
1 bay leaf
200g cherries, halved and pitted
240g cooked duck confit, shredded
16 duck hearts
1 shallot, sliced
1 fat garlic clove, finely chopped
2 tbsp balsamic vinegar
1 tsp finely chopped sage
1 punnet of pea shoots or rocket
1 tsp mustard
A splash of olive oil


Add the sliced shallot, peppercorns, raspberry vinegar, bay leaf and 50ml water to a saucepan and bring to the boil. Reduce by half and strain the hot liquid onto the cherries. Leave for 1 hour. Fry the duck confit in a heavy pan until golden and crisp. Set aside.

In the same pan, turn up the heat and fry the duck hearts for 3 mins. Remove from the pan and turn down the heat. Add the chopped shallot and garlic and cook for 4-5 mins, until translucent. Add the balsamic and sage and reduce by half. Return the hearts to the pan and coat with the glaze.

Cut the hearts in half lengthways and dress the plate with the hearts, crispy confit, cherries and leaves. Crumble over the roquefort and dress with a little of the pickling liquor, mixed with a spoonful of mustard and a splash of olive oil.

Recipe: Luke Mackay