Mustard and leeks veal kidneys

Author: Les Cultures de chez nous
Images poireaux
Preparation 30
Baking 15
Portions 4
Freezing No


  • 30 ml (2 tablespoons) of butter
  • 30 ml (2 tablespoons) of olive oil
  • 450 gr of Charlevoix veal kidneys
  • 250 ml (1 cup) of Charlevoix veal stock
  • 125 ml (1/2 cup) of dry white wine
  • 1/6 package of 250 gr (1/2 cup) of Les Cultures de chez nous sliced leeks
  • 15 to 30 ml (2 to 3 tablespoons) of Dijon's mustard
  • 60 ml (4 tablespoons) of cooking cream
  • Salt and pepper up to taste
LeeksFind our bag in yourlocal grocery store

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  • Clean and remove thin membranes of the kidneys. Then, roast at high heat with a mix of olive oil and butter until coloration. Set aside in a serving plate.
  • In the same pan, add sliced leeks and brown. Add white wine and reduce for 3 to 4 minutes. Add veal stock, reduce and lower heat of an half. Add cream, then mustard and reduce again.
  • Mix kidneys with the sauce.

Chef's notes