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4-6
15 minutes
15 minutes
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Author:James Brace
1 pack duck hearts
400 g strawberries, hulled
Tequila & Lime seasoning (or your preferred seasoning)
Cracked black pepper
Balsamic glaze or balsamic vinegar
1 sprig fresh mint, finely chopped
1 sprig fresh basil, finely chopped
1 package Mission wheat tortillas
Preheat your grill, open flame cooker, or griddle to medium-high heat. If using a griddle, leave one burner off to create a cooler zone for indirect cooking.
Hull the strawberries, keeping them whole if possible, and thread them onto skewers.
Place the strawberries over the heat and cook until slightly softened with light char marks. Remove and allow to cool slightly.
Trim any tough or undesirable pieces from the duck hearts. Lightly oil them, season generously, and thread them onto skewers.
Chop the cooled strawberries and place them in a bowl. Add the balsamic glaze, mint, basil, and cracked black pepper. Mix well and set aside.
Cook the duck hearts over medium-high heat, turning frequently until cooked through. If cooking over live fire, finish them directly over the embers for extra char and flavor.
Warm the tortillas briefly, then cut them into wedges or triangles.
To assemble, spoon a small amount of the strawberry mixture onto each tortilla wedge. Top with half of a duck heart and garnish with additional cracked black pepper and fresh herbs if desired.
Arrange on a serving platter and serve immediately.
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