Flaming duck hearts in Cognac
For 4 people:
20 duck hearts
1 shot glass of cognac
Salt, pepper and chopped parsley
- Open the hearts through their middle, so that the two halves are as equal as possible, without separating them completely.
- Sauté the hearts in a pan with a bit of duck fat. They should remain lightly pink.
- Add salt and pepper, add the cognac. Light the cognac and let it burn for 10 seconds, then add the parsley and cover the dish for about two minutes. Serve immediately.
Yet another sweet Bergerac
(to be consumed with moderation)