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Grilled Duck Hearts with Cheese Cream and Pepper Jam
Starters
70 minutes
for 6 portions
Medium
Ingredients:
- 1 package of duck hearts "Penelope"
- 500 ml water
- 2 tbsp olive oil
- 2 ½ tbsp salt
For the pepper jam: - 1 red sweet pepper
- 3 red jalapenos
- ½ red onion
- 150 ml white wine vinegar
- 600 g sugar
- 3 tbsp pectin
- 20 g butter
For the cheese cream: - 300 g cream cheese
- 3 tbsp cream
- 2 cloves of garlic, minced
- 1 shallot, finely chopped
- ½ tsp chili flakes
- 30 g grated parmesan
- ¼ cup dill, finely chopped
- juice and zest of ½ lemon
- 4 tbsp soft butter
- salt and black pepper to taste
To serve: - 6 slices of sourdough bread
- 2-3 tbsp olive oil
- lettuce leaves
- ½ red onion, thinly sliced
- 2 tbsp dill leaves
Prepraration:
- In a large bowl, mix the salt with the water and stir until the salt dissolves. Add the hearts and let them sit for about 30 minutes while you prepare the remaining components.
- In a food processor, place the coarsely chopped peppers and onion and blend. In a saucepan, melt the butter, add the chopped vegetables and cook for 8-10 minutes, stirring frequently. Pour in the vinegar, add the sugar and pectin, stir and bring to a boil. Cook for 7-8 minutes until the sugar has dissolved. Transfer to a bowl and let cool.
- Put the cream cheese in a bowl, add the cream and beat. Add the garlic, shallot and parmesan and mix again. Season with salt, pepper, lemon juice, lemon zest and dill. Mix again.
- Drain the hearts, pat dry and season with salt. Drizzle with the olive oil and mix. Heat a grill plate or frying pan over high heat. Thread 4-5 hearts onto a skewer and cook for 4-5 minutes while turning. Brush the hearts with a little of the pepper jam, return to the grill and cook for another 2 minutes until caramelized. Remove from heat and let them rest. Meanwhile, toast the bread slives brushed with olive oil.
- Place the toasted bread on a serving plate and spread some cream cheese. Top with lettuce leaves, sprinkle with red onion and finish with 2-3 hearts cut in half. Add a little more jam to the plate and serve.
