Despite not being common in the UK they have been eaten in France for centuries. They are best quickly fried or grilled to avoid becoming chewy. These could then be tossed in a salad, glazed or alongside duck breast in a larger dish.
Pan fried duck hearts
- Remove the sinew and any tubes coming from the heart. These become rubbery and difficult to eat when cooked.
- Season with salt and pepper. Heat a little oil and butter in a pan till foaming, add the duck hearts.
- Cook for 1-2 minutes, trying to generate colour on all sides.
- Allow to rest for a couple of minutes and serve pink.
Interested in adding Duck Hearts to your menu?
Contact our foodservice account manager James for more details on how to get Gressingham on your menu.