Rooted in Breton tradition, this dish features veal kidneys simmered in cider or muscadet, with classic accompaniments of bacon lardons, small onions, and shallots.
Carefully skin and clean the kidneys, removing the outer fat, membrane, nerves, and central fat. Cut into large, even pieces. Peel the small onions and shallots. Blanch the pork belly in boiling water, drain, and slice into lardons.
In a heavy-bottomed saucepan, melt some kidney fat over medium-high heat. Add the kidneys and sear on all sides. Reduce heat and cook for 7 minutes, ensuring they remain pink inside. Drain and keep warm.
To the pan, add onions, finely chopped shallots, and lardons. Sauté for 5 minutes. Pour in cider, calvados, and nutmeg. Season with salt and pepper. Simmer gently for 10 minutes. Incorporate butter pieces, whisking vigorously to create a silky sauce. Serve kidneys and onions on hot plates, topped with sauce.
Source: The Regional Cuisines of France
