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–+ servings
duck heart recipe

Grilled Duck Hearts

Author: Larry White
Tender grilled duck hearts are quickly seared on skewers. Brushed with a bright cherry–orange glaze for a sweet and savory quick treat.
5 from 1 vote
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Course Appetizer
Prep Time30 minutes
Cook Time5 minutes
Optional Brine Time1 hour
Servings: 4

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.

NOTES

Brining is optional but recommended: The 1-hour brine seasons the hearts and helps them stay juicy on the grill. If you skip it, season more assertively with salt before cooking.
Doneness: Duck hearts are best cooked hot and fast. This will help prevent them from drying out.
Skewer tips: If using wooden skewers, soak them in water for at least 20–30 minutes before grilling so they don’t burn.
Alternative sauce: To save time, you can use my homemade duck sauce as a glaze and dipping condiment.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!