📝 About This Recipe
Often overlooked, duck hearts are a culinary hidden gem offering a rich, gamey flavor and a satisfyingly firm texture that rivals the finest steak. This dish marries the iron-rich depth of poultry offal with the bright acidity of a syrupy balsamic reduction and the sweet burst of pan-roasted red grapes. It is a sophisticated, rustic appetizer that showcases how simple, high-quality ingredients can transform humble giblets into a gourmet experience.
🥗 Ingredients
The Duck Hearts
- 1 lb Duck hearts (cleaned, trimmed of excess fat and silver skin)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 2 tablespoons Duck fat (can substitute with neutral oil)
The Glaze and Aromatics
- 1/4 cup Balsamic vinegar of Modena (high quality or aged)
- 1 tablespoon Honey (wildflower or clover)
- 1 large Shallot (finely minced)
- 2 pieces Garlic cloves (smashed and peeled)
- 3 sprigs Fresh thyme
- 1 tablespoon Unsalted butter (cold)
Accompaniments and Garnish
- 1 cup Red seedless grapes (halved lengthwise)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 pinch Flaky sea salt (for finishing)
- 1 piece Sourdough baguette (sliced and toasted)
👨🍳 Instructions
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1
Begin by prepping the duck hearts: rinse them under cold water and pat them extremely dry with paper towels. Remove any remaining vessels or tough silver skin at the top with a sharp paring knife.
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2
Slice each heart in half lengthwise (butterfly style). This ensures they cook quickly and evenly while maximizing the surface area for caramelization.
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3
In a medium bowl, toss the hearts with kosher salt and freshly cracked black pepper. Let them sit at room temperature for 10 minutes.
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4
Heat a large cast-iron or heavy-bottomed stainless steel skillet over medium-high heat. Add the duck fat and wait until it is shimmering and just starting to smoke.
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5
Carefully place the duck hearts in the skillet in a single layer. Work in batches if necessary to avoid crowding the pan, which would cause them to steam rather than sear.
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6
Sear the hearts undisturbed for 2 minutes until a deep brown crust forms. Flip them over and cook for another 1-2 minutes. They should be medium-rare to medium; overcooking will make them rubbery.
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7
Remove the hearts from the pan and set them aside on a warm plate. Lower the heat to medium.
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8
Add the minced shallots and smashed garlic to the rendered fat in the pan. Sauté for 1 minute until fragrant and translucent.
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9
Toss in the halved grapes and thyme sprigs. Cook for 2-3 minutes until the grapes begin to soften and their skins slightly blister.
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10
Pour in the balsamic vinegar and honey. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pan. Let the liquid bubble and reduce by half until it reaches a syrupy consistency.
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11
Remove the garlic cloves and thyme sprigs. Stir in the cold butter to emulsify the sauce, giving it a glossy, velvety finish.
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12
Return the duck hearts and any accumulated juices to the pan. Toss quickly for 30 seconds to coat everything in the balsamic glaze.
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13
Transfer to a warmed serving platter. Garnish with fresh parsley and a sprinkle of flaky sea salt.
💡 Chef's Tips
Dry the hearts thoroughly before searing; moisture is the enemy of a good crust. Do not overcook the hearts—they are best served with a slightly pink center for a tender texture. If you cannot find duck fat, bacon grease is an excellent flavorful alternative. Use a high-quality balsamic vinegar; if using a cheap, thin vinegar, you may need to add an extra teaspoon of honey to balance the acidity. Always rest the hearts for a minute before serving to allow the juices to redistribute.
🍽️ Serving Suggestions
Serve alongside charred sourdough slices rubbed with a raw garlic clove. Pair with a glass of bold, earthy Pinot Noir or a slightly chilled Gamay. Arrange over a bed of dressed arugula to add a peppery bite to the dish. Serve as a sophisticated 'tapas' style small plate with toothpicks for easy sharing. Accompany with a side of creamy polenta to soak up the extra balsamic glaze.