Quebec Milk-Fed Veal Sweetbreads Braised
in Maple Syrup with Lemon and Thyme
Yield: 4 to 6 servings
Preparation: 25 minutes
Standing time: 8 to 12 hours
Cooking: 30 minutes
750 g (1 1/2 lb) Quebec Milk-Fed Veal sweetbreads
Salt and freshly ground pepper
30 ml (2 tbsp) olive oil
30 ml (2 tbsp) butter
4 sprigs fresh thyme
45 ml (3 tbsp) maple syrup
Juice of 1 lemon
250 ml (1 cup) demi-glace sauce
Preparation
Rinse the milk-fed veal sweetbreads in cold water 2 or 3 times. Separate the sweetbreads from the nerves and remove any excess fat that might cover the membrane (your butcher usually does this). Immerse the sweetbreads in cold water and leave them to soak overnight in the refrigerator.
The next day, bring a 1.5 litre saucepan half full of water to a boil and add
5 ml (1 tsp) salt. Add the sweetbreads and poach for 3 minutes. Drain and cool
quickly in ice water. Carefully remove the excess membranes covering the sweetbreads
and wipe them with absorbent paper. Set them aside in the refrigerator for
a few hours.
Remove the sweetbreads from the refrigerator at least 10 minutes before cooking. Season with salt and pepper.
In a large non-stick skillet, heat the oil over medium-high heat and brown the sweetbreads for 5 minutes on each side.
Remove the fat from the cooking pan, as needed.
Add the butter and thyme and continue braising gently, frequently sprinkling the sweetbreads with melted butter for 5 minutes, until they are crisp. Add the maple syrup and coat the sweetbreads on all sides for 5 more minutes. Lower the heat as needed. Remove the sweetbreads from the skillet and set aside; keep warm.
Pour the lemon juice into the skillet and reduce by half. Add the demi-glace sauce and deglaze, scraping the bottom of the skillet with a wooden spoon to loosen browned bits. Slice the sweetbreads and top with the sauce. Serve with steamed green beans and baby potatoes.
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