Legendary Kidneys in Madeira Sauce from France.

Madeira wine

🥗Healthier: dry white wine

💰Cheaper: sherry

Sherry provides a similar flavor profile at a lower cost.

veal kidneys

🥗Healthier: chicken livers

💰Cheaper: pork kidneys

Chicken livers are lower in fat while maintaining a rich flavor.

Remove the hard fat from the lamb kidneys and cut each kidney in half.

Sweat chopped onion in butter until soft, without coloring.

Add long-grain rice to the onion and stir for a couple of minutes.

Pour in boiling chicken stock and add thyme and bay leaves, then cover and cook for about 15 minutes until the rice absorbs all the liquid.

Set the rice aside to keep warm.

In a skillet, heat butter and olive oil over high heat.

Season the lamb kidneys with salt and pepper, then sauté them vigorously for about 3 minutes until nicely colored on the outside but still pink inside.

Remove the kidneys from the skillet and set aside.

Wipe out the skillet with paper towels, then add more butter and oil.

Gently sweat the shallots with salt and pepper until soft.

Add the juices released from the kidneys to the shallots and reduce until lightly caramelized and dry.

Deglaze the pan with sweet white wine, reducing it by half.

Add chicken stock and allow to cook down until almost sauce consistency.

Return the kidneys to the sauce over low heat to warm through without boiling.

Swirl in a knob of cold butter to add shine and viscosity to the sauce.

Finish with chopped parsley and a last-minute drop of sweet white wine to elevate the flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens