Grilled duck hearts are quick to cook, big on flavor, and perfect for small plates and appetizers. A short optional brine helps keep them juicy. And my simple cherry-orange glaze adds sweetness and acidity, which pair perfectly with a little smoke from the grill.
Check out all of my wild duck recipes, like smoked duck breast and duck prosciutto. All of these recipes work well with domestic ducks.
I came up with the idea for this flavor profile while working on my duck à l’orange. I wanted something with citrusy notes but with a more comfort-food feel. The addition of red wine, butter, and woody herbs helped me achieve just that.
Why Duck Hearts Work on the Grill
Duck hearts are lean and tender, and cook in just a few minutes. If you’re already grilling duck breasts, hearts are an easy add-on that turns trim you might overlook into a standout dish. I like to grill them hot and fast over medium-high heat. This will help you achieve:
- A browned, lightly charred outside.
- A tender, still-rosy center (if you don’t overcook).
- A rich, meaty bite that pairs well with fruit-forward sauces.
Ingredients You’ll Need
Duck hearts
- Duck hearts, trimmed and cleaned
- Olive oil
- Kosher salt and freshly ground black pepper
Optional 5% Salt brine (helps keep the hearts moist)
- Cold water
- Kosher salt
Cherry-Orange Glaze
- Orange juice
- Fruity red wine
- Butter
- Dried cherries
- Fresh ginger
- Garlic
- Fresh rosemary
Step-by-Step: How to Grill Duck Hearts
- Brine (optional). Dissolve the salt in cold water to make the brine. Submerge the hearts and refrigerate them for one hour. No more, or they will become too salty.
- Dry and skewer. Drain, rinse quickly, then dry very well with paper towels. Thread the hearts onto skewers so they’re snug but not jammed together.
- Make the glaze. Reduce the glaze until it lightly coats the back of a spoon, then strain and whisk.
- Oil and Season. Brush the skewered hearts with olive oil and season with salt and black pepper (go lighter on the salt if you brined).
- Grill hot and fast. Grill over medium-high heat for about 2–3 minutes total. The hearts should be browned on the outside and just cooked through, not dry.
- Glaze and serve. Brush the hearts with glaze during the last minute on the grill. Serve with any remaining glaze spooned over the top.
Make-Ahead, Storage & Leftovers
- Glaze: Can be made up to 3 days ahead. Cool, cover, and refrigerate. Gently warm before brushing on the hearts. It can also be used as a dipping sauce.
- Brine: The brine can be made and chilled the day before using.
- Cooked hearts: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat briefly in a warm skillet with a bit of oil or butter so they don’t dry out.
Serving Ideas
- Served over my crispy duck fat rice.
- Skip the glaze and use homemade duck sauce instead.
- Inside tortillas to make interesting duck tacos. This is my personal favorite way to serve heart.
More Heart Recipes
If you make these grilled duck hearts, drop a comment or leave a review. And if you have any cooking questions about ducks or want to share your latest creations, give me a shout on Instagram at @larry__white.
Grilled Duck Hearts
Ingredients
Hearts
- 12-24 duck hearts, trimmed and cleaned
- 2 tablespoons olive oil
- Kosher salt
- ground black pepper
Brine
- 1 quart cold water
- 3 tablespoons kosher salt (about 45 grams)
Cherry-Orange Glaze
- 1 cup orange juice
- 1/4 cup fruity red wine
- 1 tablespoon butter
- 12 dried cherries (fresh cherries also work)
- 1 teaspoon minced fresh ginger
- 1 garlic clove crushed
- 1 sprig fresh rosemary
Instructions
Optional brine.
- Heat half of the water (2 cups) to a simmer. Add the salt and stir until it dissolves. Pour in the remaining 2 cups of water and refrigerate until fully chilled.
- Add the duck hearts, making sure they’re submerged. Refrigerate for 1 hour. Drain, rinse quickly under cold water, and pat completely dry with paper towels.
Make the glaze.
- While the ducks are brining, make the glaze. Add the orange juice, red wine, butter, dried cherries, ginger, garlic, and rosemary to a small saucepan. Bring to a slow simmer over medium-low heat.
- Cook, stirring occasionally, until the liquid is reduced and lightly coats the back of a spoon, about 25 minutes. Strain into a bowl and whisk to emulsify.
Skewer and season the hearts.
- Thread the duck hearts onto metal or soaked wooden skewers. Brush all sides lightly with olive oil. Season with kosher salt and black pepper (use a little less salt if you brined).
Preheat the grill.
- Preheat a grill to medium-high heat. Clean and oil the grates to minimize sticking.
Grill the duck hearts.
- Place the skewers on the grill. Cook for 2–3 minutes total, turning as needed for even browning. Cook until just cooked through.
Glaze and finish.
- During the last minute of grilling, brush the hearts with the glaze. Remove the skewers from the grill. Use any unused glaze as a dipping sauce.
