Duration
20 minutes
Serves
2 to 3
This is the kind of special dish you only get to make once or twice a year since it requires so many hearts to make, and each bird you bring down only has one.
It’s a good idea to bug your friends, family, and hunting buddies for their hearts and organs if they’re not going to use them—that way, you can collect a bigger bag of them to make this dish with.
Since hearts benefit from short cooking times with high heat, stir-frying is probably one of the best ways to cook them. Once you try this dish, you’ll never leave the hearts in the field again!
Note: if your hearts vary significantly in size (e.g., duck and goose), cut the larger ones in half to make everything similar in size. This will help everything finish cooking at the same time, avoiding chewy, over-cooked hearts.
Ingredients
- 1 lb. duck hearts
- 1 tsp. + 1 tsp. cornstarch
- ½ tsp. kosher salt
- ½ tsp. black pepper
- 2 tbsp. duck fat or cooking oil
- ½ cup honey
- 2 tbsp. soy sauce
- 2 tsp. dark soy sauce (optional)
- 1 tbsp. sesame oil
- 2 tsp. rice wine vinegar
- 2 cloves garlic, minced
- 2 tbsp. roasted sesame seeds
- 2 scallions/green onions, sliced thickly
Also works with
Preparation
- Toss the hearts in a teaspoon of the cornstarch and the salt and pepper.
- Mix the honey, soy sauces, sesame oil, vinegar, garlic, sesame seeds, and the other teaspoon of cornstarch in a bowl and set aside.
- Heat the duck fat in a wok or cast iron skillet over high heat. Once the oil is smoking, add the hearts, watching out for hot splatters.
- Let sear in one layer for 30 seconds, then begin tossing and stir-frying for about 5 minutes, or until hearts are golden brown all over, but still pink inside. Do not overcook the hearts or they will be very chewy and grainy.
- Stir the sauce well and add it to the wok, quickly tossing it in with the hearts.
- Once the sauce has thickened and is clinging to the hearts, take off the heat. Serve immediately with white rice.
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This is the kind of special dish you only get to make once or twice a year since it requires so many hearts to make, and each bird you bring down only has one.
It’s a good idea to bug your friends, family, and hunting buddies for their hearts and organs if they’re not going to use them—that way, you can collect a bigger bag of them to make this dish with.
Since hearts benefit from short cooking times with high heat, stir-frying is probably one of the best ways to cook them. Once you try this dish, you’ll never leave the hearts in the field again!
Note: if your hearts vary significantly in size (e.g., duck and goose), cut the larger ones in half to make everything similar in size. This will help everything finish cooking at the same time, avoiding chewy, over-cooked hearts.
Ingredients
- 1 lb. duck hearts
- 1 tsp. + 1 tsp. cornstarch
- ½ tsp. kosher salt
- ½ tsp. black pepper
- 2 tbsp. duck fat or cooking oil
- ½ cup honey
- 2 tbsp. soy sauce
- 2 tsp. dark soy sauce (optional)
- 1 tbsp. sesame oil
- 2 tsp. rice wine vinegar
- 2 cloves garlic, minced
- 2 tbsp. roasted sesame seeds
- 2 scallions/green onions, sliced thickly
Also works with
Preparation
- Toss the hearts in a teaspoon of the cornstarch and the salt and pepper.
- Mix the honey, soy sauces, sesame oil, vinegar, garlic, sesame seeds, and the other teaspoon of cornstarch in a bowl and set aside.
- Heat the duck fat in a wok or cast iron skillet over high heat. Once the oil is smoking, add the hearts, watching out for hot splatters.
- Let sear in one layer for 30 seconds, then begin tossing and stir-frying for about 5 minutes, or until hearts are golden brown all over, but still pink inside. Do not overcook the hearts or they will be very chewy and grainy.
- Stir the sauce well and add it to the wok, quickly tossing it in with the hearts.
- Once the sauce has thickened and is clinging to the hearts, take off the heat. Serve immediately with white rice.