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Flamed Duck and Goose organs


While out on our hunt in Napier, we managed to bag a few ducks and a spur-winged goose. We were famished from a long day of hunting, and although we had some successes, we still felt beaten by the birds, so we decided to cook up a quick meal.

We were limited on time, as we needed to head back to the city, so the plan was to just remove some of the oval and do a quick fry up. This is a simple recipe that can be done in the field with little to no effort. We had some nice bread on hand, so we thought a quick pan-fried heart and liver hash on toast would be good.


Hearts and livers from 2-3 wild birds - sliced

2 small spring onions - diced

2 cloves of Garlic – finely chopped

A tot of fynbos gin

Sourdough, or similar bread, toasted

Knob of butter


Step 1:

Dice the spring onion and garlic. On a gas stove, use a heavy pan to heat the butter/oil until just smoking and add the spring onion and garlic. Turn the heat down and simmer on a low heat until the spring onion has wilted.

Step 2:

Turn the heat back up and add the organ meat. Keep an eye on the heat and turn often until it has browned and cooked to about medium-rare.

Step 3:

Once the organ meat is brown add the gin and turn the pan to let the gas stove ignite the gin fumes to flambé the organ (use a lighter if you not using a gas stove). Leave the flames to burn out, usually 30 seconds, and once out remove from the stove.

Step 4:

Serve with freshly toasted sourdough bread.

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