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Veal Kidneys Garnished with Shallot Confit

Rognons de Veau Poêlés au Confit d’Échalotes

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Preparation info
  • Serves

    4 to 6

    • Difficulty

      Medium

Appears in

By Paula Wolfert

Published 1987

  • About

Bordeaux chef Christian Clement introduced me to this unique way of treating shallots: cooked very slowly for a long time in rendered goose or duck fat, as if they were pieces of duck or goose confit. When the shallots have become soft and translucent, they are caramelized in a skillet over high heat or in a hot oven. The juicy kidneys are served not with a sauce but with the soft, sweet shallots. This dish is especially good with potatoes sautéed in goose fat.

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