Five-Spice Sweetbreads

Instructions

1. In a pot of salted simmering water, poach the sweetbreads for 5 minutes. Drain and plunge them into ice water. Drain well. Remove as much of the membrane, fat and connective tissue covering them as possible. Cut each sweetbread into pieces or thin slices.
2. Place the flour on a plate. Dredge the sweetbread in the flour.
3. In a skillet over medium heat, heat 2 tbsp of duck fat. Brown half the sweetbreads Season with salt and pepper. Transfer to a plate and keep warm. Repeat with the remaining sweetbreads and 2 tbsp of duck fat.
4. In the same skillet over medium heat, brown the shallots, garlic, and five-spice powder in the remaining duck fat. Add the honey and caramelize for 1 minute, stirring constantly. Deglaze with the vinegar, and then add the Muscat wine. Reduce until syrupy. Add the sweetbreads and coat in the sauce. Adjust the seasoning.
5. Divide the sweetbreads among 4 plates. Serve with Mashed Celeriac with Spinach, if desired.