Recipe: Lamb Kidneys with Port

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.