Lamb Kidneys in Port Sauce golden and flavorful

Name: Lamb Kidneys in Port Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 to 3 kidneys per person; salt and pepper; crème fraîche; 1 tbsp sweet mustard; 2 tsp orange marmalade; 0.4 cup (100 ml) port wine; 7 oz (200 g) sliced mushrooms; olive oil; parsley

By AFTouch-Cuisine 5/5 (2 reviews)

Prep 10 min

Cook 10 min

Total 20 min

Servings 4 serv.

2 to 3 kidneys per person, maximum 2-3 minutes of cooking time, that's the key to avoid a rubbery texture. Here we sauté them very quickly in olive oil, then coat them with a port and mustard sauce with a hint of orange marmalade and mushrooms. Serve with fries.

Ingredients for 4 servings

Adjust for

servings

2 to 3 kidneys per person
salt and pepper
crème fraîche
1 tbsp sweet mustard
2 tsp orange marmalade
0.4 cup (100 ml) port wine
7 oz (200 g) sliced mushrooms
olive oil
parsley

Step-by-step recipe

1 Cut the kidneys in half. Trim them by removing the skin and fat surrounding them. Rinse them carefully under water and let them soak in cold salted water for half an hour. Rinse them again.

2 Pat them dry 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, or they become tough and rubbery), stirring with a wooden spoon. Keep warm.

3 In the cooking juices from the kidneys, add the port wine, 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 warm plate, the kidney pieces coated with sauce and sprinkled with chopped parsley. Best enjoyed with fries.