When Power Fails, This Dense SURVIVAL BLOCK Will Save Your Family. Lasts 5 Years.

Ingredients

• 2 lb Duck Hearts (fresh, cleaned)
• 2 tbsp Sweet Paprika (smoked or regular)
• 2 tbsp Secret Survival Spice Blend (homemade blend of herbs and spices)
• 1 cup Coarse Salt (for curing)
• 3 Large Onion (finely chopped for frying)
• 3 tbsp Olive Oil (high quality extra‑virgin)
• 4 oz Unsalted Butter (cut into a thick chunk)
• 4 Garlic Cloves (smashed)
• 1 tsp Whole Black Peppercorns (hand‑cracked)
• 2 Pig Trotters (cleaned, bones attached)
• 3 Carrot (whole, for broth and drying)
• 1 Onion (whole, for broth)
• 1 Garlic Head (whole, for broth)
• 1 tsp Allspice Berries (whole)
• 1 tsp Salt (for broth and final seasoning)
• 4 cup Water (enough to cover ingredients in pot)
• 1 Zucchini (finely chopped for drying)
• 1 cup Mushrooms (fresh, sliced)
• ½ cup Fresh Parsley (chopped)
• 1 Additional Onion (pureed and dried separately)

Instructions

1. Cure the Duck Hearts

   Pat the duck hearts dry, rub them thoroughly with sweet paprika and the secret survival spice blend, then coat them generously with coarse salt.

   Time: PT15M

2. Rest and Cure

   Place the salted hearts in a shallow dish, cover, and let them cure at room temperature for 2 hours.

   Time: PT2H

   Temperature: 20-22°C

3. Prepare Fried Onions

   Finely chop three large onions. Heat a large skillet over medium‑low heat, add olive oil, and slowly fry the onions until they turn a deep, rich golden brown.

   Time: PT20M

   Temperature: Medium‑low

4. Rinse Cured Hearts

   After curing, rinse the duck hearts under cold running water to remove excess surface salt. Pat dry with paper towels.

   Time: PT5M

5. Sear the Hearts

   Heat the skillet until screaming hot, melt the butter chunk, add smashed garlic cloves and whole peppercorns, then add the rinsed duck hearts. Fry quickly over high heat until a dark crust forms.

   Time: PT10M

   Temperature: High

6. Blend Hearts with Fried Onions

   Transfer the cooked hearts to a cutting board, chop them into smaller pieces, then place them in a heavy‑duty blender together with the caramelized onions. Blend until a uniform thick paste forms.

   Time: PT7M

7. Make Pig Trotter Broth

   In a large pot, combine the two pig trotters, 2 whole carrots, 1 whole onion, 1 whole garlic head, allspice berries, a pinch of salt, and enough water to cover. Bring to a gentle boil, then reduce to a low simmer for 3 hours, skimming occasionally.

   Time: PT3H

   Temperature: Low simmer

8. Strain and Process Broth

   Strain the broth through a fine mesh strainer, reserving the liquid. Collect any meat and connective tissue left on the bones, add them to the blender with the strained broth, and blend into a sticky gelatinous liquid.

   Time: PT10M

9. Dry Vegetables

   Finely chop zucchini, carrots, mushrooms, and parsley. Spread them in a thin layer on parchment‑lined baking sheets. Also puree one additional onion, spread it thinly on a separate sheet. Place both sheets in a 120°F (49°C) oven with the door slightly ajar for 3 hours until completely dry.

   Time: PT3H

   Temperature: 120°F

10. Combine All Components

    In a large bowl, combine the heart‑onion paste, the dried vegetable pieces, the dried onion puree, a final pinch of salt, and the gelatinous collagen liquid. Using clean hands, knead until a single uniform heavy mass forms.

    Time: PT10M

11. Form and Dry the Block

    Press the mixture onto parchment paper to a thickness of about ½ inch. Cut into a rough rectangle, then place the sheet back in the 120°F oven (door cracked) for another 3 hours until the block is completely dry and hard.

    Time: PT3H

    Temperature: 120°F

12. Portion and Double‑Wrap

    Remove the dried block, let it cool, then cut into 20 equal squares (≈1½ inch each). Wrap each square tightly in parchment paper, then seal with a sheet of heavy‑duty aluminum foil, pressing out all air.

    Time: PT10M

Nutrition Facts

Calories

375

Protein

30 g

Carbohydrates

5 g

Fat

25 g

Fiber

2 g