Grilled Duck Hearts, Hazelnut Oil & Black Pepper
4
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
1 lb
fresh duck hearts
Sea salt
Olive oil, for the grill
¼ c
hazelnut oil
4
lemon wedges
Coarsely ground black pepper
Bamboo skewers
Chris Cosentino explores underrated and underutilized off cuts in Offal Good.
Izakaya restaurants in Japan often serve a little bowl of sesame oil with their grilled chicken hearts. You dip the warm, tender hearts into the nutty oil, then dab them into another bowl of spicy black pepper, and you keep going back for more and more. Here we use meaty duck hearts and sweet hazelnut oil as a riff. Kanpai!
Directions
- Soak the skewers in water so they won’t burn when you are grilling.
- Trim the hearts, making sure to remove any hard bits and squeezing to remove any excess clotted blood from the chambers. Preheat a grill to medium heat.
- Distribute the hearts evenly among the skewers, making sure there is a little space between the hearts. Season with salt, oil the grill grates, and then grill the hearts, rotating evenly so they get nice color all over. Once they are medium rare, about 4 minutes total, place the skewers on a plate with the lemon wedges. Serve with a side of hazelnut oil and salt and pepper to season as you wish.
Reprinted from Offal Good. Copyright © 2017 by Chris Cosentino. Photography copyright © 2017 by Michael Harlan Turkell. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
