November 5, 2013 Meat
These are not a sugary, carby dessert–they’re just tasty, crunchy offal goodness. Don’t be scared, give them a try!
Prep Time 1 hr 30 min
Cooking Time 30 min
Total Time 2 hr
Yield 4 servings as a main course, 6 as an appetizer
1 lb of sweetbreads
1/2 tablespoon of salt, plus more to sprinkle on while cooking
1 tablespoon of red wine vinegar
3/4 cup of arrowroot powder
1/4 cup of duck fat (can be substituted with coconut oil)
1/2 cup of white wine
The juice of 1/2 a lemon
Bring a big pot of water to a boil. Once it’s vigorously bubbling, turn the heat down slightly and stir in the salt and red wine vinegar. Gently drop the sweetbreads in and cook for 10 minutes.
Drain the sweetbreads and run under cold water until cool to the touch, about 7 minutes. If you see any loose pieces of membrane, peel them off—it’s not a big deal if you don’t get every piece.
Dry the sweetbreads off with a paper towel, then transfer to a clean plate. Place another plate on top of the sweetbreads, and weigh it down with a bunch of cans. (I used five 14.5 ounce cans of coconut milk.) Transfer to the fridge for 1 to 3 hours.
When you’re ready to cook, cut the sweetbreads into 1/2-inch slices. Toss in the arrowroot flour, making sure to shake off any excess coating.
Heat the duck fat over medium-high heat in a large skillet. Once hot, add half the sweetbreads and fry until golden brown, about 3 to 5 minutes. Every couple of minutes, sprinkle with a little bit of salt.
Flip over and fry until golden brown on the other side, about 2 to 3 minutes longer. Transfer the sweetbreads to a paper towel-lined plate, and add the rest to the pan, adding more fat if necessary. Follow the same steps for the second batch.
When all of the sweetbreads have been cooked, pour in the wine to the hot pan. Let bubble for 3 to 4 minutes, then squeeze in the lemon juice.
Drizzle a little sauce and a drop of lemon juice atop each sweetbread to serve.