Duck hearts with parsley, garlic, and Madagascar pepper vinegar
For 2 people
- Preparation time: 5 min
- Cooking time: 2 min
Ingredients
- 200 g duck hearts
- 1/2 garlic clove, minced
- 10 g Madagascar pepper vinegar ©Granhota
- 3 g chopped parsley
- 10 cL olive oil
- Salt, pepper
Preparing the duck persillade
- Trim the fat from the duck hearts.
- Cut them in half lengthwise.
- Season with fine salt and ground pepper.
- Sauté the hearts in a pan with the olive oil.
- Cook for about 2 min so they remain medium-rare.
- Add the minced garlic, then stir well.
- Off the heat, deglaze with the Madagascar pepper vinegar.
- Add the chopped parsley.
To be shared as an appetizer or as a starter with curly endive salad.
Our opinion
The intensity of the Granhota Madagascar pepper perfectly enhances the tenderness of the duck hearts, for a simple recipe full of character.
Recipe summary
