Lately I have been playing around in the kitchen with hearts…goose hearts, duck hearts, pheasant hearts, even dove hearts! I believe in eating nose-to-tail and I love to be adventurous in the kitchen. While trying out new ways to cook hearts, I discovered a genius way to make them crispy and savory… and they turned out a lot like bacon bits! Yep, you heard me right.
I found that if you mince the hearts into small pieces and brown them in a screaming hot pan, they will come out crunchy. To top it off, I seasoned the hearts with a sprinkle of smoked salt. You could even take it a step further and stir in a touch of maple syrup. I guarantee you will want to save every heart from now on and sprinkle these salty, crispy bits on top of everything (i.e. breakfast tacos, roasted veggies, you name it!)
- ½ C. Minced Hearts (From Duck Pheasant, or Goose, etc.)
- 1 T. Oil/Duck Fat
- ⅛ t. Smoked Salt & Fresh Cracked Pepper (More or less to taste)
- Optional: ½ t. Maple Syrup
- Be sure to properly clean your hearts before cooking, making sure there is no coagulated blood in them. Prepare the hearts for cooking by patting them VERY dry with paper towels and then mincing them into little pieces.
- Set a cast iron or saute pan over high heat. Once the pan is super hot, add 1 T. of oil/fat to the pan. Swirl the pan to coat with oil and then add the hearts. Try to spread them across the pan in a thin layer, being careful not to overcrowd. Once they're down, leave them down until they start to brown. Scrape them the bits up, flip them over and brown on the opposite side. Resist the urge to constantly stir, but be careful not to burn. This should only take a few minutes to cook. They may even start to pop up.
- Once browned, remove from heat and season with smoked salt, pepper and maple syrup if using.
- Once cooled, the minced hearts should be crispy and ready to serve.
Use Oil with a high smoke point such as Avocado, Grapeseed, Canola, Coconut or Duck Fat.