DUKAI

Rognoni d'Agnello allo Sherry

Back to the recipe

Cooking

Step 1 of 13

The kidneys

1 of 13

Remove the outer skin, butterfly each kidney lengthwise leaving one hinge, then use small sharp kitchen scissors to snip away the hard white central core and branches. Do not pull.

Set your own timer

Swipe, or use the arrow keys

What you are cooking with

Kidneys

  • 8 Lamb kidneys, whole, skinned, butterflied, and hard white cores scissor-trimmed
  • 500 ml Milk, optional for refrigerated soaking; use more if needed to cover
  • 1 tbsp Neutral oil, for searing
  • 15 g Unsalted butter, for searing
  • to taste Sea salt and black pepper

Sweet onion fondue

  • 2 Brown onions, medium-large, very thinly sliced
  • 25 g Unsalted butter
  • 1 tsp Fresh thyme leaves
  • small splashes, only as needed Water
  • one pinch Fine salt

Sherry-Dijon glaze

  • 90 ml Dry sherry
  • 180 ml Rich lamb or beef stock
  • 2 tsp Dijon mustard
  • ½ tsp Worcestershire sauce, optional
  • 25 g Cold unsalted butter, diced
  • ½ tsp Sherry vinegar or lemon juice, adjust to taste

Crispy potato and finish

  • 450 g Potatoes, peeled and coarsely grated
  • 2 tbsp Clarified butter or neutral oil
  • 40 g DUKAI Fennel Rosato pickled fennel, drained and finely diced; optional alternative: crisp cucumber pickle
  • 1 tbsp Chives or flat-leaf parsley, finely chopped
  • to taste Sea salt
The whole method