Recipe: Sautéed Duck Heart Platter

1 Remove the small ring of fat above the hearts, then open them in half up to about three-quarters and arrange on a plate.

2 In a large pan, heat your duck fat. When it's very hot, place your duck hearts, season with salt and pepper from the mill, cook for 2 minutes. Then flip them, season again with salt and pepper, cook for another 2 minutes and transfer the hearts to a large platter.

3 Return your pan and remaining fat to the heat, then add your potatoes and mushrooms, salt them and sauté without burning until your potatoes are cooked.

4 Then add your hearts and the pan juices and sprinkle with the garlicky parsley oil. Give it one quick toss in the pan (30 seconds) to warm the hearts.

5 Arrange the hearts nicely around each hot plate with the sautéed potatoes and mushrooms in the center, then serve immediately.