Gin Kidneys | Davide Scabin

Ingredients for 6 servings

• 1 kidney, weighing 350-400 grams
• 100 grams of butter
• 1 sprig of rosemary
• 1 sprig of sage
• 2 cloves of garlic
• 1 cucumber
• 100 ml of Bombay Sapphire gin

For the gin sauce

• 500 ml of Champagne
• 500 grams of cream
• 500 grams of broth
• 80 grams of butter
• 3 shallots, julienned
• 1 bunch of parsley
• 5 juniper berries
• 50 grams of mustard
• 2 leaves of sage
• 150 ml of Bombay Sapphire gin

Method for the Kidneys

Sauté garlic, sage, and rosemary in butter until the butter turns to hazelnut color.
Clean the kidney, removing the fat. Season lightly with salt and pepper and place it in a cooking bag with the hazelnut-colored butter.
Cook in a dry oven at 65 degrees Celsius for 50-55 minutes.

Method for the gin sauce

Sauté the shallots in butter, add hand-torn parsley, deglaze with Champagne, and reduce by half.
Add the broth and again reduce by half. Then add the cream, sage, juniper berries, and mustard. Adjust the seasoning with salt and white pepper.
Once everything is reduced by half, add the gin and ignite, but don't let all the alcohol burn off. The edges of the pan will be slightly burnt, adding a smoky flavor to the sauce.

Plating

Slice the kidney into thin slices and place them in the center of each plate using a steel ring mould.
Decorate with cucumber cubes that have been marinated in gin for 2 hours.
Just before serving, pour the warm gin sauce over the plate.

Dish phot by Bob Noto
Chef photo by Vincenzo Lonati