Recipe: Glazed veal sweetbreads with soy sauce and sake fine mushroom duxelles

Name: Le ris de veau laqué soja et saké duxelles fine de champignons de paris
Prep time: 60 min
Cook time: 30 min
Total time: 810 min
Yield: 4 portions
Ingredients: 4 belles noix de ris de veau de 250 g environde cœur (si vous trouvez)1 kg de champignons de Paris bien blancs et fermés taillés en fine duxelles4 échalotes épluchées et ciselées (grises si vous trouvez)thym laurierpoivre en grains et du moulin sel fin et Guérande100 g de beurre finLaquage :200 g de miel15 cl de Saké20 cl de sauce Sojale jus rendu par les champignons40 cl de fond de veauFinition:1 Orange non traitée en zestée finement1 citron vert traité de même.

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Meat

Prep 60 min

Cook 30 min

Rest 12h

Total 13h30

Servings 4 serv.

Thank you for this lovely recipe sent by my friend the talented chef Rachid Souid who, like yourself, is part of the prestigious National Academy of Cuisine

Ingredients for 4 servings

4 beautiful veal sweetbread nuts of approximately 250 g each

of heart (if you can find)

1 kg of white and closed button mushrooms finely diced into duxelles
4 peeled and minced shallots (grey if you can find)

thyme bay leaf

peppercorns and freshly ground pepper fine salt and Guérande salt
100 g of fine butter

Glaze:

200 g of honey
15 cl of Sake
20 cl of Soy sauce
the juice rendered by the mushrooms
40 cl of veal stock

Finishing:

1 untreated Orange finely zested
1 lime treated the same way.

Step-by-step directions

The Day Before:

1- Soak your veal sweetbreads for at least 3 hours in ice water, changing it every ½ hour.

2- In a pot filled with cold water add a few peppercorns a bay leaf a sprig of thyme and a pinch of coarse salt, then plunge your veal sweetbreads and after a good boil, drain them and refresh them in ice water, then remove them and place them on absorbent paper, continue carefully to degrease them and remove any remaining nerves, then place them on a plate on a cloth and install a second plate on top, and at the center place a 1 kg weight then into the fridge for 12h.

3- Prepare your duxelles:
In a sauté pan melt 50g of butter, then add your minced shallots, sweat gently for 5 to 6 minutes then add your mushroom duxelles salt and pepper with the mill when it starts to release its first water use a skimmer and press to collect this juice (which will be used in the glazing recipe) then place parchment paper over it with a hole in the center (chimney) and cook on very low heat for 30 minutes then remove your paper and dry it you can if you wish flame it with a little cognac (not mandatory) then set aside.
The Same Day:

4- Preheat your oven to 220°(th7+)

5- Start your glazing mixture:
In a thick pot, pour your honey when it caramelizes, deglaze with sake, soy sauce and the reserved mushroom cooking liquid, reduce by 1/3 then add your veal stock stir and test the seasoning at boiling point, then keep warm.

6- In a sauté pan melt the remaining 50g of butter then when it becomes foamy add the veal sweetbread nuts turning them from time to time to color them

Ris de veau Flambe