Duck hearts are made of dense muscle tissue, they are tougher than chicken hearts, and therefore require prolonged heat treatment, preferably stewing. They are rarely prepared without the addition of other foods, since duck offal has a specific smell.
It is necessary
-
- • Duck hearts 1 kg;
- • Zucchini 1 pc.;
- • Carrots 1 pc.;
- • Bulgarian pepper 1 pc.;
- • Onion 1 pc.;
- • Salt
- pepper to taste.
Instructions
Step 1
Duck hearts need to be thoroughly rinsed in cold water, cleaned from protruding vessels. Each heart must be cut into four pieces. Allow excess moisture to drain. Then they are laid out on sunflower oil heated in a deep frying pan and lightly fried on all sides. If the hearts have not given enough water, you can add it, and simmer for 15 minutes over low heat under a lid.
Step 2
While the hearts are stewing, you need to prepare the vegetables. The zucchini is cut into medium-sized cubes. If the zucchini is old or thick-skinned, you must first remove the skin. The onion is finely chopped. Carrots must be cut into half rings. The pod and seeds are removed from the pepper. Pepper should be doused with boiling water and peeled. Then cut it into cubes.
Step 3
Sliced vegetables are laid out in a well-heated frying pan and fried until half cooked without a lid over medium heat. You can evaluate the required degree of readiness by carrots - they should not be hard and at the same time should not be too soft, boiled.
Step 4
The toasted vegetables are added to the duck hearts and the whole mixture is braised for 10 minutes. Stir it periodically. At the end of cooking, salt and black pepper are added to it to taste. If available, you can put a sprig of rosemary under the lid.
Step 5
Tomatoes, eggplants, and cauliflower can also be used as ingredients in the stew. The stew can be served as a separate dish or with a side dish. It goes well with rice and pasta. Also, this dish can be served as a cold snack.
