Sautéed Duck Hearts with Green Grapes

Name: Sautéed Duck Hearts with Green Grapes (Cœurs de Canard Poêlés aux Raisins Verts)
Yield: Serves 1
Cuisine: France
Ingredients: 1 tablespoon duck fat or unsalted butter; 3 to 4 duck hearts; Salt and freshly ground pepper; 1 tablespoon duck fat or unsalted butter; ½ cup Dark, Rich Duck Stock or 1 cup poultry stock boiled until reduced by half; Salt and freshly ground pepper; Red wine vinegar; ½ cup Dark, Rich Duck Stock or 1 cup poultry stock boiled until reduced by half; 20 green seedless grapes (peeled, if you like)

Cœurs de Canard Poêlés aux Raisins Verts

Preparation info

Serves
1

Difficulty
Easy

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

In an effort to use up every part of the duck, here is a quick meal for one, a special treat for the fatigued cook who has just cut up three or four ducks. Do not substitute chicken hearts. Serve with a thick slice of toasted crusty bread, lightly rubbed with garlic.

Ingredients

3 to 4 duck hearts
1 tablespoon duck fat or unsalted butter
Salt and freshly ground pepper

Europe
France
Main course
Gluten-free

Method

Rinse the duck hearts; pat dry.
In a small skillet, gently sauté the duck hearts in hot fat about 1 minute, stirring occasionally. Sprinkle with salt and pepper. Blot away the fat.
Add the stock, cover, and simmer gently for 5 minutes. Boil, uncovered, until the pan juices are reduced by half. Add the grapes, toss, and cook for 3 or 4 seconds to heat