We get a lot of questions about our chicken and duck hearts. They aren’t every day table fare and if you’re not used to seeing them it can be an interesting sight.
We have written about them before in a post about yakitori, which is a Japanese chicken skewer. It’s an easy recipe and a good way to get familiar with using hearts as a main ingredient. This works well as a grilled appetizer and the novelty of it is always fun during a gathering or party. You can check that post and recipe out here.
A lot of our friends have let us know that they buy the inexpensive chicken and duck hearts as a treat for their dog. But they’re not just for Fido! They are packed with protein, Omega 6 fatty acids, Vitamin A, Vitamin B-12, Iron, Zinc, and have a low Glycemic load.
The heavy iron flavor is often times what people are the most deterred by, but a recipe like the following one is an easy way to incorporate the flavor and enhance the other flavors so the taste is homogeneous and delicious.
Duck Heart Lettuce Wraps
This recipe can substitute other poultry hearts such as chicken without altering the recipe.
What You’ll Need
One container Fisher Hill Farm Duck Hearts
Half cup of chopped Celery leaf
1/2 Red onion, chopped
1/2 lemon cut into slices
Salt, pepper, sugar
Unseasoned cooked, cold white rice
What You’ll Do
You can find us at the following markets!
Rochester Public Market
Thursday 6:30am -1 (June – October)Saturday 6am -2 year roundGet Directions
Brighton Farmers Market
(Special Rules and Ordering Procedure due to COVID-19.)
Click here to learn more about the new rulesDuring the Winter (week after Thanksgiving till week before Mother’s Day)Brookside Community CenterEvery Sunday 1pm – 4pmGet DirectionsDuring the Summer (Mother’s day till Thanksgiving)Brighton High School Parking Lot 9am – 1pmGet Directions
In the front parking lot in front of M. M. Ewing Continuing Care CenterJune-October Every Monday2:30pm – 5:30pmGet Directions
Victor Central School
Early Childhood School/District office parking lot
June – October Every Tuesday 3:30pm – 6pm