What was I thinking!? Of course I took advantage of the superior and varied food selection in France, bringing shopping bags and packed coolers with me when I came to the house in Germany. But why was I so convinced that duck was so necessary that both of the fridge freezers are packed to the gills with almost nothing else?! It took a major excavation, almost archaeological, to find something else to cook besides duck legs or breasts! Even then, the hearts were from the ducks on Jean Louis’ farm! “Sometimes I’m unreasonable”, said Rosemary Mullally never🙂
Anyway, I had bought baby bok choy, red bell pepper and scallions yesterday that suggested a stir fry, but I also wanted to Southern fry the hearts and livers. Then I thought of sweet and sour and things got fiddly. I made a sauce, boiled the hearts, soaked the livers and boiled hearts in milk and egg, deep fried them, stir fried the vegetables and poured the sauce over all. Nice.
I like light sweet and sour sauces, not heavy or overly sweet. I was really satisfied with this one.
Sweet and Sour Sauce
1/2 cup sugar
1/2 tsp salt
2 tbsp ketchup
2 tbsp Tamari soy sauce
6 tbsp rice vinegar
1 cup water
1 tsp cornstarch, dissolved in 4 tbsp water
Bring the sugar, salt, ketchup, soy sauce, vinegar and water to a boil. Add the cornstarch mixture, then cook and stir until the sauce thickens.
Southern Fried Duck Hearts and Livers
1 lb duck hearts, halved and boiled with a bay leaf, a large slice of onion and 2 cups of chicken broth for 30 minutes and cooled
1 lb chicken livers, halved
1/2 cup milk
1 cup flour
1/2 cup dry bread crumbs
1 tbsp garlic powder
1 tsp piment d’espelette
1 tsp salt
1/2 tsp pepper
Peanut oil for deep frying
Beat the milk with the egg, then stir in the cooked hearts and raw livers and let sit for 10-15 minutes, stirring occasionally.
Mix the flour, bread crumbs, garlic powder, piment, salt and pepper together. Dip the livers and hearts in the flour, then deep fry until brown and crunchy. Drain on paper towels.
Sweet and Sour Duck Heart and Chicken Liver Stir Fry
4 scallions, sliced diagonally
1 red bell pepper, chaotically sliced into 1-2 inch pieces
5-6 baby bok choy, bottom sliced off, branches separated and torn into 2 inch pieces
1 tbsp sesame oil
1 tbsp vegetable oil
Southern fried duck hearts and chicken livers (see above)
Sweet and sour sauce (see above)
Heat the oils in a wok and stir fry the scallions and pepper until crisp tender. Add the bok choy and continue to stir fry for about 2 minutes. Stir in the hearts, livers and sauce, then stir just to throughly heat.
Serve with rice or noodles.