Field and Stream - - CAMPFIRE -

For the Duck Hearts

lb. duck hearts, cleaned (about 6 hearts)

2 Tbsp. bal­samic vine­gar

2 Tbsp. ex­tra-vir­gin olive oil Leaves from 2 small sprigs fresh


Leaves from 2 sprigs fresh thyme 2 bay leaves

1 clove gar­lic, smashed

Small bunch of grapes, on the


Kosher salt and freshly ground

black pep­per

Lightly grilled or toasted baguette


Spe­cial Equip­ment Needed: Me­tal or wooden skew­ers

For the Wal­nut and Mint Pesto

1 cup wal­nuts

1 clove gar­lic, peeled

2 cups packed fresh pars­ley


1 cup packed baby arugula

1 cup packed fresh mint leaves Grated zest from 1 le­mon 3⁄4 cup ex­tra-vir­gin olive oil 1⁄2 cup finely grated Parmi­gianoReg­giano cheese

2 Tbsp. freshly squeezed le­mon

juice (about 1⁄2 le­mon)

Kosher salt and freshly ground

black pep­per, to taste

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