Sautéed Duck Organs with Garlic and Herbs

1.Clean the duck organs thoroughly under cold running water. Pat them dry with paper towels.

2.Cut the duck liver, heart, and gizzards into bite-sized pieces, ensuring they are all roughly the same size for even cooking.

3.Heat the olive oil in a large skillet over medium-high heat.

4.Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.

5.Add the duck organs to the skillet and cook for about 5-7 minutes, stirring occasionally, until they are browned on all sides and cooked through.

6.Sprinkle the fresh thyme, rosemary, and parsley over the duck organs, stirring to combine.

7.Drizzle the balsamic vinegar over the mixture and stir well to coat the organs evenly.

8.Season with salt and black pepper to taste.

9.Remove the skillet from the heat and squeeze the lemon juice over the duck organs, tossing to combine.

10.Serve the sautéed duck organs hot, garnished with additional fresh herbs if desired.