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Meat, Classics and bistro fare

Duck hearts with garlic parsley and sautéed potatoes

Duck hearts with garlic parsley is a bistro style dish, seared with garlic and parsley and served with sautéed potatoes. For 4 people, it takes 40 minutes, ranks as easy, and costs €2.40 per person. The key to success is a quick, hot sear that keeps the hearts tender and pink.

If you like bold, honest flavors, try duck hearts seared with garlic and parsley, served with crispy sautéed potatoes.

Duck hearts with garlic parsley and sautéed potatoes
Total time
40 min
Difficulty
Easy
Cost per person
€2.40
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Duck hearts often surprise people who have never tried them before. Seared for just a few minutes, they stay tender with a bold, meaty flavor, somewhere close to a well marbled red meat. Raw garlic and fresh parsley, stirred in right at the end, give the dish a sharp lift without covering up the taste.

This is a weeknight recipe for anyone who loves offal without fuss, a nice change from the usual cuts of meat. It suits a quiet dinner more than a family meal with kids, who rarely warm up to the texture of hearts. The potatoes, sautéed in duck fat, bring the comforting side that balances the dish.

The ingredients

4 people

Butcher

  • Duck hearts 600 g

Fruits and vegetables

  • Potatoes 1 kg
  • Garlic 4 cloves
  • Parsley 8 sprigs

Pantry

  • Duck fatoften in the pantry 2 tbsp
  • Vinegaroften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 20 g

The step by step recipe

  1. Peel the potatoes, cut them into cubes, and boil them for five minutes in salted water, then drain. 5 min

    Dry them well before putting them in the pan.

  2. Brown the potatoes in duck fat over high heat until crispy. 15 min

    Duck fat gives them that restaurant style flavor.

  3. Clean the hearts by removing the small sinews, cut them in half if needed, and pat them dry.

    Blot them with paper towels so they sear instead of boiling.

  4. Sauté them in butter over high heat, shaking the pan, until golden. 6 min

    Salt only at the end, salt makes the meat release water.

  5. Chop the garlic and parsley, add them to the pan with the vinegar, stir for a minute, and serve with the potatoes. 2 min

    A splash of vinegar deglazes the pan and gives the garlic parsley mix some punch.

Our tips to get it right

  • Pick hearts that look firm and smell clean and fresh, and trim off every bit of sinew before cooking.
  • Don't crowd the pan when you sear the hearts, or they'll steam and release water instead of browning.
  • Chop the garlic and parsley ahead of time so you can stir them in within seconds, since the mixture shouldn't cook long.

The variations

  • Swap the duck hearts for chicken hearts, which taste milder, and cut the cooking time by a minute.
  • For an offal free version, use smoked duck lardons seared the same way with the garlic parsley mix.
  • To save time, microwave the diced potatoes first, then finish them in the pan to crisp up.

What to serve it with

  • A green salad with sharp vinaigrette
  • A glass of light red wine
  • Crusty bread for the juices

Storage

Duck hearts keep for 2 days in the fridge in a sealed container, though they taste best fresh since they toughen as they cool. Reheat them briefly over high heat, never for long. The potatoes don't freeze well, so it's better to make them fresh each time.

Questions about this dish

How do you know when duck hearts are cooked enough?

They should stay slightly pink inside after a few minutes over high heat. Cook them too long and they turn rubbery instead of staying tender.

Can you prepare the garlic parsley mix ahead of time?

Yes, you can chop the garlic and parsley a few hours ahead and keep them covered in the fridge. Add them to the pan only at the very end of cooking.

Can you use something other than duck fat for the potatoes?

Yes, sunflower oil or clarified butter both work, though the flavor will be milder. Duck fat gives the dish its signature rich taste.

How do you properly clean duck hearts?

Trim off the small sinews and any visible fat, then cut them in half if needed. Pat them dry with paper towels so they brown instead of releasing water.

How long does it take to make duck hearts with garlic parsley and sautéed potatoes?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in duck hearts with garlic parsley and sautéed potatoes?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does duck hearts with garlic parsley and sautéed potatoes cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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