Duck hearts are composed of dense muscle tissue, they are more rigid than chicken, therefore they require long-term heat treatment, preferably quenching. They are rarely prepared without the addition of other products, since duck by-products have a specific odor.
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You will need
-
- • Duck hearts 1 kg;
- • Zucchini 1 pc.;
- • Carrot 1 pc.;
- • Bell pepper 1 pc.;
- • Onion 1 pc.;
- • Salt
- pepper to taste.
Instruction manual
1
Duck hearts need to be washed thoroughly in cold water and cleaned of protruding vessels. Each heart must be cut into four parts. Allow excess moisture to drain. Then they are laid out on sunflower oil heated in a deep pan and lightly fried on all sides. If the hearts have given insufficient water, you can add it and simmer for 15 minutes over low heat under a lid.
2
While the hearts are stewing, vegetables must be prepared. Zucchini is cut into medium sized cubes. If the zucchini is old or thick-skinned, you must first remove the skin. Onion finely chopped. Carrots must be cut into half rings. A seed box and seeds are removed from the pepper. Pepper should be rinsed with boiling water and peeled. Then cut it into cubes.
3
Sliced vegetables are laid out on a well-heated pan and fried until half cooked without a lid over medium heat. You can evaluate the necessary degree of readiness for carrots - it should not be hard and at the same time should not be too soft, boiled.
4
Toasted vegetables are added to duck hearts, and the whole mixture is stewed for 10 minutes. Periodically, it must be stirred. 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.
5
As components of stew you can also use tomatoes, eggplant, cauliflower. Stew can be served as a separate dish, or with a side dish. It goes well with rice and pasta. This dish can also be served as a cold appetizer.