Salad of Duck Hearts

Name: Salad of Duck Hearts
Yield: Serves 4
Ingredients: 24 duck hearts, about 5½ ounces/155 g, prepared; Coarse sea salt and freshly ground black pepper; Coarse sea salt and freshly ground black pepper; 10 to 12 cups/2½ to 3 l mixed salad greens; ¼ cup/1¾ ounces/50 g duck fat or confit fat; ¼ cup/1¾ ounces/50 g duck fat or confit fat; 1 shallot, finely chopped; 2 tablespoons sherry vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Odd Bits

By Jennifer McLagan

Published 2011

About

Many of the recipes in this book take time to cook, but some odd bits can make a quick, tasty meal; heart is one of them—fast food at its best. This salad should be made with greens that can take some heat and have some pungency or bitterness so, depending on the season, dandelion, arugula, and escarole are all good choices.

Ingredients

24 duck hearts, about 5½ ounces/155 g, prepared

Gluten-free

Method

Pat the hearts dry and season well with salt and pepper.

Rinse and dry the greens well and place in a salad bowl. In a frying pan over medium heat, melt the fat. Add the shallot and cook, stirring, until translucent. Increase the heat to medium-high and add the hearts. Cook, stirring, until the hearts are cooked but still pink in the center, about 4 minutes. Using a slotted spoon, trans