A small raw duck heart, cleaned and chopped separately for the pasta sauce.
A small raw duck heart, cleaned and chopped separately for the pasta sauce.
The duck’s heart is a compact muscular organ with a tapered outline. It is anatomically distinct from the gizzard. Its small size makes an actual cleaned weight more useful than assuming that one organ always has the same mass.
Ask the butcher to trim unwanted attached vessels and excess fat. Open the heart if needed to check and remove clotted blood, then chop it finely for the sauce. Cook it through with the liver at the stage given in the recipe.
Heart accompanies liver in the aromatic dressing for duck bigoli, while the gizzard has its earlier broth stage. Keeping the organs separate makes that sequence easier to follow.
Use 20 g of cleaned duck heart for four portions of bigoli. That amount is additional to the separately weighed liver and gizzard but excluded from the 1,600 g bird weight.
Order raw duck heart, rather than a mixed offal mince or a heart from a larger animal. Confirm that a mixed giblet pack contains the organ you need, then weigh the cleaned portion.
Keep the raw heart refrigerated and contained separately from cooked food. Follow the supplier’s use-by directions and bring it out only for preparation and cooking.
Weigh the cleaned heart instead. Organ size and trimming losses vary.
The organs have different structures and different stages in this recipe. Keep the heart allocation separate.
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