Hunters tend to overlook it…but we shouldn’t! Duck and goose hearts are a firm, great tasting protein. Fry them like breast meat, bread them to eat with dipping sauce, or try marinating and grilling. They can be smoked or canned, and also freeze extremely well.
If preparing waterfowl hearts is completely new to you, a simple brine and grill is the way to go. The brine removes blood, adds flavour, and can be altered with a variety of aromatics.
Tip: Try smoking the hearts before grilling. This is a wonderful way to add a hint of smoke before turning up the temperature to finish your tasty morsels.