Preparation time: 25 minutes
Cooking time: 1 hour
 

1. Open up the kidneys lengthwise without separating the two halves completely, leaving the fat on. Remove the central fibrous section (you can ask a butcher to prepare them for you).
2. Wash, dry, stem and chop the parsley and dill. Coarsely crush the fennel seeds. Fill the inside of the kidneys with the chopped herbs and fennel seeds. Close up and tie like a roast.
3. Finely chop the leek white and green onions. Heat the oil in a Dutch oven and add the leek and onion and unpeeled clove of garlic. Cook gently over low heat for 4-5 minutes, without browning.
4. Preheat the oven to 210° C (425° F).
5. Place the kidneys into the Dutch oven, cover and roast in the oven for 35 minutes.
6. Peel the fennel and carrots, leaving on 3 cm (1 1/2") of stem. Wash the vegetables, halve lengthwise and steam for 10-15 minutes. When the kidneys are cooked, remove them from the pot and keep hot.
7. Remove the excess fat, place the pot over high heat and caramelize lightly. Add the chicken broth and reduce by one-third at a rapid boil.
8. Remove the garlic clove and purée the contents of the Dutch oven with an immersion blender.
9. Remove the remaining fat from the kidneys, remove the string and place the kidneys on plates, surrounded by the vegetables and napped with sauce. Serve immediately.