This is a fabulous recipe for using duck hearts, for all you offal lovers. Although there are a few steps, they are all quite simple and can be done in advance, with only the sauteing of the hearts needing to be done at the last minute, making it an ideal starter for a dinner party.  The duck hearts are beautifully tender and delicious, the pickled blueberries cut through the richness of the hearts, the fennel gives a lovely freshness and the popped wild rice gives a lovely crunch.

Recipe by Paul Foster

taken from



12 Duck hearts

200ml brown chicken stock, reduced

1 dash lime juice

5 sprigs of fresh coriander, roughly chopped

200ml white wine

10g butter

1tbsp sunflower oil

100g blueberries

50ml white wine vinegar

30ml water

20g sugar

2 sprigs fresh thyme

1 fennel

1 tbsp lemon juice

sea salt

50g wild rice

500ml vegetable oil


1. Remove sinew and tubes from duck hearts and set aside in fridge until ready to cook.

2. Reduce wine to a syrup, add reduced chicken stock, lime juice and coriander. Remove from heat and leave to infuse for 5 mins.

3.  After 5 mins, pass through a fine strainer and set aside. (This will be used to glaze the hearts in step 7)

4. In a seperate pan, combine vinegar, water, sugar and thyme and bring to the boil. Remove from heat and pour over blueberries in a bowl an leave to cool.

5. Slice fennel on a mandolin lenghways and season with sea salt and lemon juice.

6. Heat oil in a pan to 210°C, fry wild rice until puffed up, drain and season with sea salt. (Hot oil is very dangerous, do not leave unattended)

7. Just before serving heat oil and butter in pan until it begins to foam, saute duck hearts for 1-2 mins (rare-medium rare, overcooked hearts will be chewy) Drain hearts and glaze with sauce from step 3.

8. To serve, spoon some blueberries onto each plate, add duck hearts and sliced fennel, sprinkle with wild rice and fresh herbs and serve immediately.

Duck hearts with pickled blueberries, fennel and wild rice