We have been despatching some ducks this week. One of our lunch time treats when we sort out chickens and ducks is to have their offal for lunch. Plucking ducks in particular is a bit of a tedious task so it helps to have something to look forward to. Quite often this is stir fried kidney and heart flavoured with some light soy, ginger, garlic and sweet chilli. It only take a couple of minutes to cook.
Not everyone likes offal. I think I have mentioned before that I partly put this down to over cooked liver served up for school dinners in the past. Nowadays its difficult to find anyone who sells it; even in the traditional high street butcher offal has become pretty scarce. When you take a sheep or a pig to the abattoir you have to make a point of saying you want the offal back, too, otherwise they automatically bin it which is a bit of a waste. Setting aside the offal when despatching poultry at home is of course not a problem.
Today it was the testicular option. A quick pan fry with salt and pepper served on home made toasted sourdough.
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