Inner Beauty: The Publican’s Grilled Duck Hearts

Step 1

In a food processor fitted with the steel blade, whip the cream cheese with the half-and- half until smooth. Add the garlic, shallot, and red pepper flakes and pulse until fully incorporated. Transfer the mixture to a medium bowl and fold in the Parmesan, dill, thyme, basil, and lemon zest. Whisk in the butter and season with pepper and a squeeze of lemon juice. Taste and adjust the seasoning, as desired. The Parmesan will most likely give it all the salt it needs. Cover and store the cheese spread in the fridge for up to 1 week.

Step 2

In a wide, shallow saucepot over medium-low heat, add the peppers and onion and stir constantly with a wooden spoon until they’re tender and the onion starts turning translucent. Add the vinegar, sugar, and pectin and continue stirring until the sugar has completely dissolved. Taste the jelly — it should be sweet with a great, rich heat. Remove from the heat and set aside to cool slightly. Transfer to a nonreactive container and let it cool completely. Cover with a lid and store in the fridge for up to 3 months.

Step 3

In a large bowl, combine the salt with the water and stir until the salt dissolves. Add the hearts and let them sit in the fridge for 1 hour. Drain the hearts, pat them dry, and season them with salt. Get a grill or grill pan nice and hot. Sear the hearts over high heat. Cook for 2 to 3 minutes, turning occasionally. Set aside 2 tablespoons of the pepper jelly for finishing the toasts. Dunk the hearts in the remaining pepper jelly and return them to the grill. Cook for another 2 minutes; the sugars in the jelly will start to caramelize. Remove the hearts from the grill and let them rest. Spoon olive oil onto the bread, spreading it with the back of a spoon, and then grill the bread on both sides until golden brown and toasty. Evenly spread the butter cheese over the bread and cut each slice in half. Set aside. To make the salad: In a medium bowl, combine the escarole, onion, dill, and almonds. Toss with olive oil, lemon juice, and a pinch of salt. Taste and adjust the seasoning, if desired. Cut the duck hearts in half and arrange them over the cut bread. Spread the salad over the top, drizzle the salad with a bit of the leftover pepper jelly, and serve.