Hearts A L'Orange
Hearts A L'Orange offers tender hearts in a rich, citrus-infused sauce with Mandarin peel, marmalade, and liqueur, perfect for elegant dinners and those who enjoy bold flavors.
Ingredients
- 4 pork or lamb hearts ⓘ
- 2 Tbsp. corn oil
- 2 slices bacon, cut into 1-inch pieces ⓘ
- 2 Tbsp. flour ⓘ
- 3/4 c. dry white wine ⓘ
- 2 Tbsp. mandarin peel in syrup ⓘ
- 4 Tbsp. butter ⓘ
- 1 clove garlic, finely chopped ⓘ
- 2 onions, chopped ⓘ
- 2 c. chicken stock ⓘ
- 1/2 c. Mandarin Marmalade ⓘ
- 3 Tbsp. Grand Marnier or Cointreau
Instructions
- Trim excess fat from the hearts, but leave them whole.
- Heat 2 tablespoons of butter with the oil in a skillet and brown the hearts and bacon pieces.
- Add garlic and onions and sauté until onions are translucent.
- Transfer the mixture to a baking dish.
- Add 2 tablespoons of butter to the skillet, stir in the flour, and gradually add the chicken stock, white wine, mandarin marmalade, mandarin juice, and mandarin peel in syrup.
- Add the Grand Marnier or Cointreau and pour the sauce over the hearts.
- Bake in a 325°F (160°C) oven for 1 hour, basting occasionally.
Tips & Substitutions
For a richer flavor, consider marinating the hearts overnight in the white wine and Grand Marnier. If pork or lamb hearts are hard to find, beef hearts can be used as a substitute but may require longer cooking times. For a gluten-free version, you can replace flour with cornstarch. Make sure to check the doneness of the hearts, as overcooking can make them tough.
Serving Suggestions
Serve the Hearts A L'Orange with a side of Pecan-Orange Rice for a delightful contrast. Roasted vegetables like baked carrots and onions complement the dish beautifully, adding both flavor and color. This dish pairs nicely with a light salad dressed with a citrus vinaigrette to balance the richness of the hearts.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the hearts in a baking dish with a splash of chicken stock to keep them moist, and cover with foil. Heat in a preheated oven at 325°F (160°C) until warmed through, about 20-25 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Hearts A L'Orange contains roughly 866 calories, with 3g protein, 7g carbohydrates, and 90g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen hearts for this recipe?
Yes, you can use frozen hearts, but it's important to thaw them completely before cooking. This ensures even cooking and better flavor absorption. Thaw them in the refrigerator overnight for best results.
What other fruits can I use instead of mandarin marmalade?
If you don't have mandarin marmalade, you can substitute with orange marmalade or apricot preserves for a similar sweet and tangy flavor. Just keep in mind that it may slightly alter the taste profile of the dish.
How do I know when the hearts are properly cooked?
The hearts should be tender but not overcooked. Using a meat thermometer, aim for an internal temperature of 160°F (71°C). If you don't have a thermometer, cut into the thickest part to check that the meat is no longer pink and the juices run clear.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).