Wild Chef: How to Cook Grilled Duck Hearts | Field & Stream
Steven Rinella's recipe for grilled duck hearts
Ingredients
- 1⁄2 lb. duck hearts, cleaned (about 6 hearts)
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. extra-virgin olive oil
- Leaves from 2 small sprigs fresh rosemary
- Leaves from 2 sprigs fresh thyme
- 2 bay leaves
- 1 clove garlic, smashed
- Small bunch of grapes, on the stem
- Kosher salt and freshly ground black pepper
- Lightly grilled or toasted baguette slices
- Special Equipment Needed: Metal or wooden skewers
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