Five-Spice Sweetbreads
In a pot of salted simmering water, poach the sweetbreads for 5 minutes and then place them into ice cold water. Drain well. Remove as much as possible of the membrane, fat and connective tissue that
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Ingredients
- 1 3/4 lb (850 g) veal sweetbreads
- 1/2 cup (125 ml) flour
- 6 tablespoons (90 ml) duck fat or butter
- 1 shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon (15 ml) five-spice
- 1 tablespoon (15 ml) honey
- 1 teaspoon (5 ml) white wine vinegar
- 1 cup (250 ml) Muscat wine
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