Ingredients for 4 servings
- 2 to 3 kidneys per person
- salt and pepper
- crème fraîche
- 1 tablespoon sweet mustard
- 2 teaspoons orange marmalade
- 10 cl (0.4 cup) port wine
- 200 g (7 oz) sliced mushrooms
- olive oil
- parsley
Recipe: Lamb Kidneys with Port
Prep
10 min
Cook
10 min
Total
20 min
Servings
4 serv.
Step-by-step directions
1 Cut the kidneys in half.
Trim them by removing the skin and fat surrounding them. Rinse them thoroughly under water and let them soak in cold salted water for half an hour. Rinse them again.
2/ Dry them with paper towels and cut them into pieces. Season with salt and pepper. In a deep skillet, sauté the kidney pieces very quickly in olive oil (2 to 3 minutes, no more, otherwise they become tough and rubbery) stirring with a wooden spoon.
Keep warm.
3/ In the cooking juices from the kidneys, add the port, mustard, orange marmalade and mushrooms.
4/ Cook over low heat for a few moments and add the crème fraîche. Reduce by half.
Adjust seasoning.
Serve on a hot plate, kidney pieces coated with sauce and sprinkled with chopped parsley.
Best enjoyed with fries.
Chef Patrick's Comment
When I sauté the kidneys I drain them in a colander over a small bowl to remove that first taste which sometimes smells a bit like urine.
Wine Pairing
Bordeaux Côtes de Francs
Sud-Ouest
Coteaux du Lyonnais
Bourgogne
Côte roannaise
Bourgogne
Régnié
Bourgogne
Côtes du Forez
Bourgogne
Coteaux du Languedoc
Languedoc-Roussillon
Costières de Nîmes
Languedoc-Roussillon
Fitou
Languedoc-Roussillon
Côtes du Rhône
Vallée du Rhône
Coteaux Varois
Provence-Corse
Vin de Corse Sartène
Provence-Corse
Bourgueil
Val de Loire
Chinon
Val de Loire
Cour-Cheverny
Val de Loire
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