12355 Sautéed Duck Hearts with Green Grapes Serves 1 Wed Aug 06 01:05:18 -0700 2008 Wed Feb 04 15:43:50 -0800 2009 Licensed http://www.chow.com/recipes/12355 Wed, 04 Feb 2009 23:43:50 GMT 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.

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  • 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 through. Swirl in a few drops of vinegar and serve at once.

    • Grilled Duck Carcasses Carcasses de Canard Grillées Chef André Daguin once invited me to dine in a private dining area off his kitchen. There was a small menu on the table with two words: bones and beans. The “bones” were duck carcasses baked in a hot oven, which were meant to be picked up and gnawed on. They were delicious. The “beans” that followed was a divine soup with beans and duck heads.

    ]]>     http://www.chow.com Paula Wolfert 50 Main 3 to 4 duck hearts

    ]]>     1 tablespoon duck fat or unsalted butter

    ]]>     Salt and freshly ground pepper

    ]]>     ½ cup Dark, Rich Duck Stock (page 407) or 1 cup poultry stock boiled until reduced by half

    ]]>     20 green seedless grapes (peeled, if you like)

    ]]>     Red wine vinegar

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