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Started By
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Duck hearts
Posted on 1/20/18 at 4:00 pm
Posted on 1/20/18 at 4:00 pm
What’s the best way to cook them ?
16
Posted on 1/20/18 at 4:06 pm to Teauxler
in dogfood
Posted on 1/20/18 at 4:08 pm to oleyeller
Come on !
Posted on 1/20/18 at 4:10 pm to Teauxler
lol not for me baw.. maybe someone else can help ya
Posted on 1/20/18 at 4:18 pm to Teauxler
I like to make Poppers out of them, as well as the rest of the duck.
Butterfly, insert jalapeño slice with cream cheese and wrap w/bacon. Put on grill, don’t overcook.
Butterfly, insert jalapeño slice with cream cheese and wrap w/bacon. Put on grill, don’t overcook.
Posted on 1/20/18 at 4:21 pm to Teauxler
I fixed a bunch of Mallard and Teal hearts salted, peppered and broiled. Kids destroyed them! Also grilled some-very good. (For the record, livers are pretty good too)
This post was edited on 1/20/18 at 4:23 pm
Posted on 1/20/18 at 4:29 pm to Teauxler
Sear them in a pan with butter. Season with salt and black pepper. Cook them rare or med rare for best results. In my opinion they are the best meat on the duck.
Posted on 1/20/18 at 4:30 pm to gorillacoco
I have a package of nothing but hearts and gizzards. I can’t wait to get them in a black skillet. Butter salt pepper and a little shot of Worcestershire
Posted on 1/20/18 at 4:34 pm to Teauxler
Feed ours to the barn cat most of the time.
But the ones I keep and cook, simply butter in a black iron skillet.
But the ones I keep and cook, simply butter in a black iron skillet.
Posted on 1/20/18 at 4:43 pm to TheCurmudgeon
Put them in your favorite marinate for a few hours.
Skewer and grill them until mad rare.
Baste then with the leftover marinate while on the pit.
Skewer and grill them until mad rare.
Baste then with the leftover marinate while on the pit.
Posted on 1/20/18 at 5:02 pm to Teauxler
Skewered and grilled
Posted on 1/20/18 at 5:10 pm to Teauxler
Ate hearts and gizzards once. We cooked a deer stew and threw them in when it was getting close to being done. They were the best part of the stew.
Posted on 1/20/18 at 7:18 pm to Teauxler
Put them on a 1/0 hook, cast overboard, catch catfish, fry said fish.
Posted on 1/20/18 at 7:31 pm to Big Bill
quote:
Put them on a 1/0 hook, cast overboard, catch catfish, fry said fish.
This..
Posted on 1/20/18 at 7:32 pm to Teauxler
We’ve been brining ours most of the day...pop into a marinade for 2-3 hrs...lots of butter in a super hot cast iron skillet and sprinkle with salt/pepper. Cook a minute or so on each side and enjoy hot. Been doing our ducks and specs like this all season too except we pop in the oven for 4-5 mins after seared on both sides...like you’d do a steak. So damn good.
Also, we fried some hearts a few yrs ago. Salt/pepper and drop in the freeze for a minute or so. Damn good too.
Also, we fried some hearts a few yrs ago. Salt/pepper and drop in the freeze for a minute or so. Damn good too.
Posted on 1/20/18 at 7:57 pm to tigerfoot
quote:
Butter salt pepper and a little shot of Worcestershire
Damn that sounds good.
Posted on 1/20/18 at 8:18 pm to Teauxler
How do you end up with a bunch of duck hearts? I cook the gizzards and hearts with my ducks......
But, if I had a bunch of hearts...I guess I would batter and fry them
But, if I had a bunch of hearts...I guess I would batter and fry them
Posted on 1/20/18 at 8:51 pm to the LSUSaint
We killed 16 Mallards and a couple teal that morning. Makes for a lot of hearts
This post was edited on 1/20/18 at 8:53 pm
Posted on 1/21/18 at 8:49 am to Teauxler
IMO the heart is the best part of the duck. Marinate with a dry red wine, Worcestershire, and garlic. Then sear them in a cast iron. Seared duck hearts go great over washed spinach with some kind of greek or vinaigrette dressing.
This post was edited on 1/21/18 at 8:50 am
Posted on 1/21/18 at 9:27 am to Teauxler
Put them on a hook for catfish, catch catfish, fry small catfish whole. That's the best way by far.
NVM I see someone beat me too it..
NVM I see someone beat me too it..
This post was edited on 1/21/18 at 9:29 am
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