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!
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?
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