Name: Confit of Calf’s Heart, Toasted Pecans, Baby Turnips, Bing Cherries, and Cherry-Wood-Aged Balsamic Vinegar
Yield: Makes 6 Servings
Cuisine: American
Ingredients: 180 grams kosher salt; 105 grams granulated sugar; 60 grams Hobbs’ Curing Salt (Sources); 1 calf’s heart, about 850 grams; 3 kilograms water, cold; 8 baby turnips; 500 grams Rendered Duck Fat, cold; 500 grams dry red wine, such as Cabernet Sauvignon; 50 grams unsalted butter; 24 raw pecan halves; 30 grams Chicken Stock; granulated sugar; kosher salt; 15 grams Rendered Duck Fat, cold; 250 grams water, hot; 250 grams granulated sugar; 4 allspice berries; 12 black peppercorns; Champagne vinegar; Freshly ground black pepper; extra virgin olive oil; Baby mâche; Cherry-wood-aged balsamic vinegar (Sources); Sel gris; 18 Bing cherries, pitted and stems trimmed to about ½ inch

Preparation info

Makes
6
Servings

Difficulty
Complex

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Brine

180 grams kosher salt
60 grams Hobbs’ Curing Salt (Sources)

Method

Calf’s heart is very mild, as offal goes, a tough muscle that with thorough but gentle cooking becomes tender without getting mealy. We brine it, then cook it sous vide, and chill it; we slice it very thin and rewarm it in fat to serve. As with so many tough cuts of meat, sous vide is the perfect cooking method.

We began serving this in the summer when we had abundant cherries, which we