Quebec Grain-Fed Veal kidneys revisited with Dijon mustard and cider (Dégel 07, Face Cachée de la Pomme)

Type of cut: variety meats

Yield: 4 servings

Degree of difficulty: chef

Preparation: 10 minutes

Cooking: 10 minutes

Cooking method: stir frying

305-VDGQ-photo-abats-rognons-moutarde

VDGQ-icon-imprimer

Ingredients

  • 4 shallots, finely chopped
  • 30 ml (2 tbsp) olive oil
  • 80 ml (1/3 cup) cider (Degel 07, Face Cachée de la Pomme)
  • 10 ml (2 tsp) Dijon mustard
  • 5 ml (1 tsp) fresh or dried tarragon
  • 20 ml (4 tsp) fresh parsley, finely snipped
  • 180 ml (3/4 cup) veal stock or demi-glace sauce
  • 45 ml (3 tbsp) 15% cream
  • 350 g (3/4 lb) Quebec Grain-Fed Veal kidneys
  • 30 ml (2 tbsp) olive oil
  • 1 green onion, sliced

Preparation

  1. To make the sauce, heat 30 ml (2 tbsp) olive oil in a skillet and sweat the shallots. Deglaze with the cider and reduce the liquid by half. Add the mustard, tarragon, parsley, veal stock and cream and simmer for a few minutes. Set aside.
  2. In another skillet, heat 15 ml (1 tbsp) olive oil until smoking, sauté half the kidneys for about 2 minutes, making sure they are still pink in the middle. Set aside. Add more olive oil and sauté the rest of the kidneys.
  3. Divide the kidneys among the serving plates and nap with sauce.
  4. This dish may be served as an entrée. If served as the main course, it may be accompanied by wild rice and sautéed mushrooms.

Wine pairing

VDGQ-accord-vin-SAQ-aromatic-and-mellow-white-wine
© Société des alcools du Québec, Montréal, 2007, 2011

VDGQ-icone-chef

Recipe provided by Yan Garzon.