The perfect snack for the cook who has just prepared five ducks. The hearts have an amazing ducky quality.
My wife and I had been on the lookout for duck hearts for months with just no luck. We figured that our Asian market, where we regularly pick up fresh duck legs, would eventually come through.
Boy, did they ever! Mr. Henderson mentions in the ingredient list that five hearts are fine, but that in an ideal world to use as many as one could muster up. My wife actually called me when she found them, knowing that I’d be excited with just a few. I believe that I jumped up and down when she informed me that she had more than thirty!
After I had gotten over my initial shock and jubilation, I put a cast iron skillet over a high flame with a big knob of butter and all of the duck hearts. I let the butter melt completely and rolled the hearts around in it for a few minutes.
Next up was a big splash of balsamic vinegar, followed by some duck stock and salt and pepper. This was another one of those “letting the ingredients get to know each other” moments, so I left them to their own devices for a few moments before removing the hearts and reducing the sauce.
Now, I already know what people are going to say: That looks boring! It’s drab and brown and unappealing! You won’t get any arguments from me on the aesthetics of this dish. I mean, Mr. Henderson even mentions in the description that this is the perfect snack for a cook in the kitchen. From everything I’ve seen in a kitchen, cooks just don’t worry about the extra little garnishes when they’re working on their own food. I decided to keep it as close to what you would find on a cooks plate as I could.
Duck hearts do in fact have a very ducky taste to them. I have found that this also is true to chicken hearts, as they taste strongly of chicken. I suppose this phenomena happens with the hearts from all animals. The balsamic stock sauce was nice and rich, with a slightly tangy and sweet flavor.
Duck hearts, folks! They aren’t just for prep cooks any more!
One down, ninety one to go.