I was at an oriental market today and I bought about 3 pounds of duck hearts. Anyone have experience cooking these beasts and have suggestions?
I made a pasta sauce with duck giblets, though I used gizzards. It was very tasty.
I think it was this one:
http://honest-food.net/wild-game/goose-recipes/soups-stews-and-broths/sugo-danatra-wild-duck-ragu/
The recipe is written for bony cuts so when I made it using gizzards I did not use the whole amount called for, in order to come out with the same yield of actual meat. I also did not bother with the whole food mill business.
Another thing you can do with the hearts: Cajun dirty rice.
I know that chicken hearts can be lined together, skewered, and grilled. That’s how I like to eat them, but I’m not sure if that would work with duck hearts…
Take the hearts, cut them in half the long way, and drop them in a bath of lightly salted ice water and let soak for about 15 minnutes. Then sort of work them in your hands to remove any remaining blood clots. Cut away any blood vessels that you see. I normally leave any flakes of fat.
Take the drained and cleaned hearts, and place them into a oven safe small casserole dish. Add chopped garlic, italian herbs [about a quarter tsp per small handfull of duck hearts] some chopped celery, chopped carrot and chopped onion. Add red wine until it just barely reaches the level of the hearts. Put the lid on securely and pop in the oven on very low - about 300 degrees fahrenheit for several hours. The secret to cooking heavy muscle like heart is either seriously fast and hot or long slow and moist braising.
Serve over egg noodles, with a nice tossed salad on the side, and a nice hot fresh sourdough.
You can do the same recipe with cubes of beef or pork heart that have also been koshered to remove blood. Blood is what gives organ meat that livery taste.
Aruvqan – I followed your suggestion almost to the letter. It turned out wonderful, but I made a couple of minor changes. Once I finished cooking, I added the liquid to a roux to thicken it, and since I am on a gluten free diet, I used rice. Wonderful. Although the wine ended up costing more than the hearts ($0.99/#).
I will have to try it the next time that I get beef heart.
Koshered pork heart?!? 
Yeah, this is what I would have done, but like you, I’ve only had chicken hearts.