In a pot of salted simmering water, poach the sweetbreads for 5 minutes and then place them into ice cold water. Drain well. Remove as much as possible of the membrane, fat and connective tissue that covers them. Cut each sweetbread into pieces or thin slices. Dust with flour.
In a skillet, heat 30 ml (2 tablespoons) of duck fat. Brown the sweetbreads pieces. Season with salt and pepper. Keep warm. Repeat with the remaining veal sweetbreads and 30 ml (2 tablespoons) of duck fat.
In the same skillet, brown the shallots, garlic, and five-spice in the remaining duck fat. Add the honey and caramelize for 1 minute. Deglaze with the vinegar, and then add the Muscat wine. Reduce until syrupy. Add the sweetbreads. Adjust the seasoning.
Serve with Mashed Celeriac with Spinach (see recipe).
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