Recipe: Roasted Fattened Duck Hearts

Name: Coeurs de canard gavés rôtis
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 portions
Ingredients: Cœurs de canard gavés rôtis pour 4 personnes :16 cœurs de canard mulards ouverts en deux dans l'épaisseur jusqu'au ¾ le haut (gras) légèrement retiré.2 petites boules d'or épluchées un peu creusées et taillées en quartiers2 petits panais épluchés, le haut un peu creusé et taillé en grosse julienne4 échalotes grises (si vous trouvez) épluchéesgraisse de canardsel et poivre du moulinthym, citron et laurier et une gousse d'ail écrasée6 cl de sauce soja *fermentée (Kikkoman par exemple)

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Meat

Prep 10 min

Cook 15 min

Total 25 min

Servings 4 serv.

Garnish of "forgotten" golden turnips*, parsnips and grey shallots, fermented soy sauce

Ingredients for 4 servings

Roasted fattened duck hearts for 4 people:
16 mulard duck hearts split in half lengthwise up to ¾ (fat side) slightly trimmed.
2 small golden turnips peeled, slightly hollowed and cut into quarters
2 small parsnips peeled, top slightly hollowed and cut into thick julienne
4 grey shallots (if you can find them) peeled
duck fat
salt and freshly ground pepper
thyme, lemon and bay leaf and one crushed garlic clove
6 cl of fermented soy sauce *fermented (Kikkoman for example)

Step-by-step directions

1- In a saucepan, pour 1 liter of water, add a pinch of thyme flowers, a bay leaf and your degerminated and crushed garlic, salt very lightly and pepper with the mill.

2- Bring your cooking to a boil, then after two minutes, add your quarters of golden turnips, cook for six minutes, uncovered, add your shallots and parsnips, cook for six minutes, then pour in your soy sauce and while stirring, bind your vegetables, as you should have only a little liquid left, adjust the seasoning and keep off heat covered.

3- In a large pan, melt a spoonful of duck fat, when it is almost "smoking" place your duck hearts rounded side down, salt, pepper, cook for one minute then flip and do the same: cook for one minute. Remove from heat and cover for five minutes of rest.

4- Arrange your hearts around your well-heated garnish and drizzle everything with the juice rendered during the "rest" of your little hearts.
Fattened duck hearts do not have the texture of normal poultry hearts at all, they are firm and are more like meat.
* Golden turnips, pretty round turnips of yellow color have a very sweet taste, slightly tart.

Canard Mulard