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 thinmatchsticks
200 g (7 oz) water chestnuts
1 bunch of chives, snipped
Salt and pepper
Prepare the duck hearts by removing the veins atthe base.
Melt the butter in a large non-stick frying pan over amedium–high heat. Brown the speck with the garlic andginger for around 5 minutes, stirring occasionally. Addthe duck hearts and water chestnuts and cook, stirringoccasionally, for a good 5 minutes, or until the duckhearts 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 canboth be used for this dish.
Ripaillesby Stephane Reynaud (£26), published by Murdoch Books.
Photography: Marie Pierre Morel