Southern Fried Duck Hearts and Livers

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1 lb duck hearts, halved and boiled with a bay leaf, a large slice of onion and 2 cups of chicken broth for 30 minutes and cooled
1 lb chicken livers, halved
1/2 cup milk
1 egg
1 cup flour
1/2 cup dry bread crumbs
1 tbsp garlic powder
1 tsp piment d’espelette
1 tsp salt
1/2 tsp pepper
Peanut oil for deep frying


Beat the milk with the egg, then stir in the cooked hearts and raw livers and let sit for 10-15 minutes, stirring occasionally.

Mix the flour, bread crumbs, garlic powder, piment, salt and pepper together.  Dip the livers and hearts in the flour, then deep fry until brown and crunchy.  Drain on paper towels.