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Post by lagatta on Jan 8, 2016 14:59:12 GMT
A recipe for duck hearts with garlic, parsley and a risotto. Though I think they'd be just as tasty with a good potato mash (or potato + celeriac...). www.delicieux.eu/?p=2959 |
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Post by Deleted on Jan 8, 2016 17:51:11 GMT
Actually, I like to use small hearts (or cut up big hearts) when I make chili. They make a very interesting textural addition.
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Post by lagatta on Jan 8, 2016 20:00:51 GMT
That's a good idea, K2. The duck hearts I buy are too big for that, whole, but they'd be fine cut up. I buy them from a duck shop at Jean-Talon Market, "Le Canard libéré". The duck meat in parts is not cheap - I buy ducks at the Vietnamese place, frozen, but the hearts, livers and gizzards are a very good price - about the same price as chicken giblets. Of course the livers are delicious.
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