This sounds a little weird but my dad and I used to do this with all the beef and deer hearts that we processed. [ we raised our own beef] I have found it works great for duck and goose breast as well. I have taken a gallon batch to our sportsman’s banquet for some of the Hors D Oeuvres and they slick it up like ever thing. I have one guy that takes any left overs home and says that is the only reason that he even comes to the banquet. So now that duck and goose hunting season are in full swing you can make something else that the little woman can say not on your life at. It is a sweet vinegar pickle and will keep in the fridge for months.
PICKLED HEART OR DUCK [BRINE]
1/3-----CUP SALT
3-------CUPS SUGAR
5 1/4---CUPS WHITE VINEGAR
3--------TSP. PICKLING SPICE
12------WHOLE CLOVES
1--------CHOPPED CINNAMON STICK
2--------LARGE ONIONS SLICED THIN
HEAT BRINE INGREDIENTS UNTIL THE SUGAR AND SALT ARE COMPLETELY
DISSOLVE. (DO NOT BOIL) KEEP HOT FOR 1/2 HOUR. SLOW BOIL THE
DUCK MEAT OR CLEANED HEART FOR AT LEAST ON HOUR THEN COOL AND
SLICE THE MEAT DIAGONAL TO THE GRAIN IN ABOUT 3/16 INCH THICK
SLICES. PLACE THE MEAT, ONIONS AND BRINE IN A
CROCK OR GLASS JAR AND REFRIGERATE.
STIR A COUPLE OF TIMES. READY TO EAT IN ABOUT A WEEK.
Give it a try you hunters it sure beats eating the board after roasting the duck.
