If you aren’t al­ready sav­ing the hearts from your duck lim­its, this “MeatEater” recipe will make you re­think that

Field and Stream - - CONTENTS - By Jonathan Miles

Steven Rinella shares his recipes for skew­ered and grilled duck hearts. By Jonathan Miles

ou’re de­priv­ing Y your­self,” writes Steven Rinella, “if you’re not re­tain­ing giblets from your wa­ter­fowl and up­land birds.” In his new book, The MeatEater Fish and Game Cook­book, the TV host, pod­caster, and outdoorsman deftly shows you a cure for that de­pri­va­tion with this recipe. The dish shines with just about any heart—from geese and tur­keys to elk and deer. Com­bine the vine­gar, oil, rose­mary, thyme, bay leaves, and gar­lic in a wide shal­low bowl. Trans­fer half of the mari­nade to a Zi­ploc bag, add the duck hearts, toss around to coat, then mar­i­nate in the re­frig­er­a­tor for 2 to 3 hours.

If us­ing wooden skew­ers, soak them in wa­ter for at least 30 min­utes to pre­vent them from burn­ing.

Make the pesto: Put the wal­nuts and gar­lic in a food pro­ces­sor and pulse un­til coarsely chopped. Add the pars­ley, arugula, mint, and le­mon zest, and process un­til coarsely chopped. With the mo­tor run­ning, add the olive oil in a steady stream. Add the cheese, le­mon juice, and salt and pep­per, and pulse un­til just com­bined.

Heat a grill on high heat. Gen­tly toss the grapes in the bowl of re­served mari­nade to coat. Sprin­kle the grapes with salt and pep­per, then grill, cov­ered, turn­ing oc­ca­sion­ally, un­til slightly charred in spots, about 5 min­utes. Re­turn to the bowl of mari­nade un­til ready to serve.

Re­move the duck hearts from the mari­nade, place them on skew­ers, then sprin­kle gen­er­ously with salt and pep­per. Grill the hearts, cov­ered, un­til de­sired done­ness—4 to 5 min­utes for medium rare—turn­ing halfway through. Serve the hearts with the grapes, baguette slices, and wal­nut and mint pesto. Serves 2


Hearts of Gold Mar­i­nate the hearts in vine­gar, olive oil, thyme, gar­lic, and bay leaves.

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