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Cooking Duck Heart Anyone?

by (2302)
Updated October 23, 2014 at 4:22 AM
Created May 12, 2014 at 6:59 PM

I bought some duck hearts from the farmer's market and will be cooking em up tonight...anyone have any tips/tricks? I was just planning on tossing em in the pan with butter on high heat (I also have a pork heart that I plan on doing a quick butterfly-cut, high heat cook).

Strangely it's hard to find good duck heart recipes...any help is appreciated. Thanks!

86c97b2779feab3c330f5e1c5fea7e25
2302 · May 13, 2014 at 2:55 PM

Well I tried to BBQ a pig ear on Saturday...not so awesome. I think you need to boil for a couple hours first to soften the cartilage. Although the part that was right by the head actually tasted like awesome bacon. .

0f8f77156cd0667d43194fc4b8bc3b5d
60 · May 12, 2014 at 10:21 PM

I'm completely won over to the cost savings of eating more offal and canned fish. Have cut 25% off my food bill doing this. Liver once a week is a must, be it calf, lamb, goat or chicken. (and of those 4, goat tastes the most mild to me).

Crazy that the most nutrient dense parts of the animals are the cheapest!

Please post any more good cooking ideas.

86c97b2779feab3c330f5e1c5fea7e25
2302 · May 12, 2014 at 8:33 PM

Perfect...I might stick with butter because I love it, but I want to try that Dukkah. I usually make chicken liver 1x/week and I've been trying to make it taste...well...decent. Hopefully this will help.

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1 Answers

0f8f77156cd0667d43194fc4b8bc3b5d
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60 · May 12, 2014 at 7:51 PM

Desmond, my friend in the offal brotherhood! I got a great spice mix in a tub at Trader Joe's called Dukkah. It has ground sesame seeds, fennel, coriander, anise, salt and ground almonds.

I've shaken it onto goat, lamb and chicken livers when I've fried those (not all at the same time) in duck fat, beef lard or coconut oil. Also tried the Dukkah on my lamb heart and goat heart, and like the taste a lot.

So maybe duck hearts fried in duck fat topped with Dukkah?

86c97b2779feab3c330f5e1c5fea7e25
2302 · May 13, 2014 at 2:55 PM

Well I tried to BBQ a pig ear on Saturday...not so awesome. I think you need to boil for a couple hours first to soften the cartilage. Although the part that was right by the head actually tasted like awesome bacon. .

0f8f77156cd0667d43194fc4b8bc3b5d
60 · May 12, 2014 at 10:21 PM

I'm completely won over to the cost savings of eating more offal and canned fish. Have cut 25% off my food bill doing this. Liver once a week is a must, be it calf, lamb, goat or chicken. (and of those 4, goat tastes the most mild to me).

Crazy that the most nutrient dense parts of the animals are the cheapest!

Please post any more good cooking ideas.

86c97b2779feab3c330f5e1c5fea7e25
2302 · May 12, 2014 at 8:33 PM

Perfect...I might stick with butter because I love it, but I want to try that Dukkah. I usually make chicken liver 1x/week and I've been trying to make it taste...well...decent. Hopefully this will help.

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