One of Valentine’s Day’s great challenges is finding something to do which isn’t a cheesy cliché. Roses are lovely to give and receive, so they’re a must. It’s those pesky hearts that are the real naff part of Valentine’s. Everything is covered with them; it’s as if a giant pink piñata has been busted open, spewing forth heart-shaped confetti.
Of course, the most romantic thing to do for Valentine’s is to cook for your loved one, and what could be more romantic than to serve them that same, ubiquitous symbol… heart.
Not so sure? Well think again. We turned to the “nose to tail” geniuses at St. JOHN for their suggestion for what heart to serve up. Their answer? Duck hearts on toast for a quick and easy starter. In the restaurant, they sometimes serve it with pea purée.
- A knob of butter
- 10 duck hearts
- a splash of balsamic vinegar
- a splash of chicken stock
- sea salt and black pepper
- 2 slices of toast
Have your toast ready.
Get a frying pan very hot, pop in your knob of butter, followed by the hearts.
Fry them for 4 minutes, rolling them around occasionally. Apply a splash of balsamic vinegar and chicken stock, season, and let them soak in the liquid for a moment.
Place the hearts on the toast, leave the sauce on the heat to reduce for a moment, and pour over the toast and duck hearts before serving.
Image: Eric Silva