400 g (14 oz) duck hearts
50 g (1¾ oz) butter, chopped
150 g (5½ oz) speck (smoked pork belly), rind removed, cut into lardons
12 garlic cloves, unpeeled
20 g (¾ oz) fresh ginger, cut into thin matchsticks
200 g (7 oz) water chestnuts
1 bunch of chives, snipped
Salt and pepper
Prepare the duck hearts by removing the veins at the base.
Melt the butter in a large non-stick frying pan over a medium–high heat. Brown the speck with the garlic and ginger for around 5 minutes, stirring occasionally. Add the duck hearts and water chestnuts and cook, stirring occasionally, for a good 5 minutes, or until the duck hearts have browned. Add the chives and season.
How should I serve them?
As a chic nibble with drinks to wow your guests.
Cooked frozen water chestnuts that have been thawed or tinned water chestnuts that have been drained can both be used for this dish.
Ripailles by Stephane Reynaud (£26), published by Murdoch Books.
Photography: Marie Pierre Morel