This recipe can be done with any wild game heart, and you can sub in regular breast meat if you run short. But for the duck hunters out there -- or those who can lay their hands on a supply of duck hearts (try Asian markets) -- here is my version.
2to 3 tablespoons roasted red pepper,cut into pieces the size of the capers
2teaspoonsfresh squeezed lemon juice
Olive oil(use the good stuff!)
1large garlic clove per person
Trim off the top of the hearts -- the top end with the fat. Mince the hearts into pieces about the size of the capers and put into a bowl. Mince the olives well and put into the bowl. Add everything but the olive oil, lemon juice and herbs and mix gently to combine.
Slice the garlic cloves lengthwise thinly. If you want, bring about 1 cup of milk to a simmer and add the garlic cloves. Simmer for 1 minute, then drain and pat dry -- this will take some of the bitterness out of the garlic. I do this most of the time, but not always. To finish the garlic chips, put 3 to 4 tablespoons of olive oil in a small pan and fry the garlic cloves over medium-high heat until crispy, about 2 minutes. Do not let them brown, or they will become very bitter. Drain on paper towels.
Add the lemon juice, olive oil and herbs to the tartare and mix gently. To serve, put a large spoonful of the tartare on a plate and drizzle with olive oil, then top with garlic chips.