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Roasted Loin of Veal with Foie Gras and Cherry-Red Grape Sauce


Roasted Loin of Veal with Foie Gras and Cherry-Red Grape Sauce Recipe

Ingredients:
  • 2 cups low-salt chicken broth
  • 1 cup beef broth
  •  
  • 2 cups dry red wine
  • 1 1/2 cups small seedless red grapes
  • 1/4 cup (packed) golden brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup drained wild cherries in syrup (such as amarena)*
  • 1 3 1/2-pound trimmed boneless veal strip loin
  • 2 tablespoons olive oil plus more for brushing
  • 1 tablespoon chopped fresh rosemary plus whole sprigs for garnish
  • 1 tablespoon chopped fresh thyme plus whole sprigs for garnish
  •  
  • 1 6- to 8-ounce block cooked duck foie gras, cut lengthwise into 1/4-inch-thick-slices (optional)
Directions:
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