Marinated Poultry Hearts and Liver in a Skillet

Check turkey liver (400 g) and turkey hearts (500 g), trimming away bile stains, large connective pieces, blood clots, and excess fat. Cut the hearts in half lengthwise or into thick rounds if you want them to cook a little faster.

Mix soy sauce (50 g), dried garlic (5 g), Provençal herbs (2 g), salt (2 g), and black pepper (1 g). Toss the liver and hearts in the marinade, cover, and refrigerate for at least 4 hours so the flavor penetrates and the texture stays juicier.

Heat a dry skillet well. Lay in the liver first without excess marinade and sear it quickly for 2 minutes on each side, then cover, remove from the heat, and let it rest for 5 minutes so the juices stay inside while the center finishes gently. The liver should remain juicy but no longer raw in the middle.

In the same skillet, spread the hearts in one layer, brown them quickly for 2 minutes, turn them over, pour in the remaining marinade, and simmer under a lid for 2 minutes more over low heat. Serve immediately while both the hearts and liver are still tender and moist.