Take the duck and remove the breasts and legs (if your duck has the head, also remove the tongue). Keep the bones for the duck glaze.
Trim the duck breast and put in a vacuum bag. Seal the bag and cook in a water bath at 64°C (147°F) for 22 minutes. Cool in an ice bath. Heat half the duck fat in a frying pan and sear the duck breast over low heat, skin side down.
Put the duck tongues in a vacuum bag with
Trim the duck legs and put in a vacuum bag with the remaining duck fat. Seal the bag and cook in a water bath at 88°C (190°F) for 7 hours. Remove from the bag, pick the meat from the bones while still hot and put on a tray.
Trim the fat from the duck hearts and put the hearts in a vacuum bag with the remaining olive oil. Seal the bag and cook in a water bath at 64°C (147°F) for 8 minutes. Cool in an ice bath, then sear over high heat and place in the warm duck glaze.
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