Offal are the internal organs of poultry such as the kidneys, hearts, liver and lungs. Some people are scared of eating these, but those who have tried a dish made of liver or lung at least once, know that these can be really tasty.
Liver is the most popular and known from all of offal. At home, I often make a pâté from it or serve it fried with onions. I ‘ve also cooked tongues, lungs and hearts a few times as well. However, I have never had the opportunity to prepare dishes from stomach or kidney.
I recently made a goulash with duck hearts as a main ingredient. I added vegetables, cream and fresh tarragon to it. The goulash was full of flavour and wasn’t any worse in taste than those I usually make from much more expensive cuts of beef.
Ingredients for duck heart goulash.
- 500 g duck hearts
- 1 big red bell pepper
- 1 big onion
- 1 tablespoon of sunflower oil
- 250 g mushrooms
- 150 ml water
- 2 teaspoons of fresh tarragon
- a pinch of grated lemon zest
- 1 teaspoon of salt
- a pinch of black pepper
- 150 ml cream (30%)
- 1 full teaspoon of potato starch
How to make duck heart goulash.
Dice the onion, put it in a frying pan add oil, then fry for 5 minutes over a low heat. After that, add the sliced mushrooms, increase the heat to medium and cook for 4 to 5 minutes. Next, add the cleaned duck hearts, 100 ml of water and reduce the heat to low. Cover the pan with a lid and simmer for 20 minutes. Afterwards, add chopped peppers, chopped fresh tarragon, salt, pepper and a little lemon zest. Continue simmering for a few more minutes.
Combine cream, 50 ml of water and potato flour in a cup. Pour the ingredients from the cup into the frying pan. Bring it all to boil, then keep it cooking on a low heat for an additional 3-4 minutes.
Good to know when making duck heart goulash.
Duck hearts can be replaced with chicken hearts.
The goulash can be served with groats, rice, potatoes, noodles or dumplings.
Do you like poultry offal? If so, try our recipe for Fried liver.