Saturday, 8 October 2011

Duck Hearts on Toast

When you've had a lovely day in Edinburgh for the Blonde's birthday, got home late, feeling a bit tired and emotional, what better pick me up than a bit of duck offal on toast.

I kept the hearts and other bits and bobs from preparing the ducks earlier in the week. Arch offal merchants St. John recommend frying them for about 4 minutes, in a very hot pan, with a knob of butter. Add a splash of balsamic vinegar and chicken stock half way through and pour it all onto a piece of toast. Eat and enjoy the ducky, irony, tasty treat.


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