Troy Duncan
Google
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.