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In the pantheon of meatballs this is one of the best. Going by the unfortunate name “faggots” (or the mystifying “savoury ducks”), these are really just damn good meatballs, delicately spiced and with a bit of liver tossed in.
Nothing is wasted in classical Italian cuisine, including the giblets of birds. This is a venerable variant of the traditional Bolognese sauce made with the hearts, livers and gizzards of ducks or chickens. A great use for giblets — and an easy one to serve the skeptical.
Of all the dishes I have made over the years, this one might just be my signature: Duck heart tartare, puttanesca style. I know, it sounds awful, even slightly dangerous. I can assure you it isn’t.
I am a huge fan of offal, and this extends to venison. Here’s an easy, non-threatening way to use a bit more of the deer you bring home. After all, who doesn’t like a little tongue?
I know, this should have been done in March. But trust me, this dish is worth the wait. It is easily the best offal dish I’ve ever made. I used to like gizzards. Now I love them!
This is my favorite way to eat duck or goose gizzards. Sliced thin and tossed with a simple saute of wild mushrooms — I mostly use chanterelles or hedgehogs — it’s a killer dish.
Kidneys can be challenging. If you don’t soak them long enough, they can be bitter and, well, smell and taste a little like pee. That should not deter you from keeping the kidneys from the deer you shoot every year. Properly soaked, venison kidneys are delicious and not at all off-putting. If you are not […]
The foie gras debate centers on whether it’s natural and humane: Do waterfowl fatten their own livers in the wild? They do. A liver from a duck I shot recently was so fatty it qualifies as wild foie gras.