Corn-Fed Duck Hearts | Aurum’s Signature | 250g pack
$4.00UNIT
Aurum Corn-Fed Duck Liver is a rich and versatile offal selection from our Signature Corn-Fed Duck, offered in a convenient 250g pack.
Known for its deeper duck flavour, smooth texture and savoury richness, duck liver is especially well suited to classic pâté, parfait, mousse, pan-searing, stir-frying and chef-led entrée dishes. When cooked gently, it delivers a creamy mouthfeel and rounded finish, making it ideal for both refined Western preparations and flavour-led Asian cooking.
This 250g pack is practical for home cooks, chefs and customers looking to create small-batch pâté, elegant starters, rice bowls, stir-fries or rich sauces. It pairs beautifully with butter, shallot, thyme, brandy, port, Madeira, soy, ginger, spring onion, black pepper and chilli.
Suggested recipes: Duck Liver Pâté, Duck Liver Parfait, Duck Liver Mousse with Toasted Brioche, Pan-Seared Duck Liver with Shallot and Thyme, Duck Liver with Port or Madeira Sauce, Stir-Fried Duck Liver with Ginger and Spring Onion, Black Pepper Duck Liver, Soy-Braised Duck Liver and Duck Liver Rice Bowl.
Pairing suggestion: Champagne, Pinot Noir, dry sherry, Sauternes-style dessert wine, Japanese whisky highball, roasted oolong tea, hojicha or pu’er tea.
Aurum Corn-Fed Duck is raised in collaboration with dedicated partnered local corn-fed duck farmers in Southern NSW, through a farming and feeding programme curated by the Moorabool Valley Duck Farm team.
This duck heart selection reflects Aurum’s whole-bird approach, offering a flavourful and texture-led offal product for thoughtful cooking use.
Aurum Corn-Fed Duck Hearts offer rich duck flavour, firm texture and a satisfying bite.
When grilled, pan-seared or stir-fried, they hold texture well and carry bold seasonings such as garlic, ginger, soy, black pepper, cumin, chilli and yakitori tare.
250g pack · 40 packs per carton
A classic duck offal selection for customers who enjoy flavour, texture and whole-bird cooking.
For Corn-Fed Duck Hearts, we recommend high-heat cooking such as hibachi grilling, pan-searing or stir-frying. Keep the cooking time short to preserve tenderness, and pair with bold seasonings such as garlic butter, black pepper, cumin, ginger-spring onion, soy chilli glaze or yakitori tare.
Pair with Pinot Noir, dry sake, Japanese whisky highball, crisp lager or citrus-led pale ale. For tea pairing, choose roasted oolong, hojicha or pu’er tea to support richer duck flavour and grilled, savoury dishes.
