How to make
First, cut each duck heart in half and clean it if there is any blood, wash them well in a few waters and cut them into smaller pieces.
Cut the onion into medium-sized pieces, pour the oil into a deep pan or pot and add the hearts.
Fry them lightly and pour the wine, stir and leave them for a few minutes, then add the tomato juice.
Leave them to simmer over low heat and when the juice evaporates, add the onion, season with the white pepper, savory herb and broth.
Stir and keep an eye on them until they remain in fat and you can serve the delicious appetizer.
The village-style duck hearts with wine and onions are ready.
