More than just foie gras. I cooked some of the duck hearts and they were the best fowl hearts I have ever had; they were also much larger and tender than any wild duck hearts (of course). I simply cut each heart in half, trimmed the larger veins on the end, rinsed, dried and then pan seared. I was actually surprised how clean they were inside so you must wash the hearts during evisceration or I just got lucky. I cooked them medium to leave some red inside so not overcooked and damn were they wonderful.
Sam Jo
Farm looked really good and the gentleman was very polite. You can definitely tell they take pride in their work.
More than just foie gras. I cooked some of the duck hearts and they were the best fowl hearts I have ever had; they were also much larger and tender than any wild duck hearts (of course). I simply cut each heart in half, trimmed the larger veins on the end, rinsed, dried and then pan seared. I was actually surprised how clean they were inside so you must wash the hearts during evisceration or I just got lucky. I cooked them medium to leave some red inside so not overcooked and damn were they wonderful.
Farm looked really good and the gentleman was very polite. You can definitely tell they take pride in their work.
Beautiful farm...fantastic product!
Restaurantji Recommends