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

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

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

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Ingredients

Count

Nutrition

461

Calories

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Ingredients:

Serving

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 tsp worcestershire sauce
1/2 cup drained wild cherries in syrup (such as amarena)
1 3 1/2- lb trimmed boneless veal strip loin
2 tbsp olive oil plus more for brushing
1 tbsp chopped fresh rosemary plus whole sprigs for garnish
1 tbsp chopped fresh thyme plus whole sprigs for garnish
1 6- to 8-oz block cooked duck foie gras , cut lengthwise into 1/4-inch-thick slices (optional)

Directions:

For sauce: Boil both broths until reduced to scant 1 cup. Set aside.
Bring wine and next 3 ingredients to boil in another saucepan, stirring until sugar dissolves. Reduce heat to medium-low and simmer until reduced to 11/2 cups, about 30 minutes. Using slotted spoon, transfer grapes to small bowl; add cherries to grapes. Add reduced broth to grape syrup. Boil until reduced to 3/4 cup, about 10 minutes. Do ahead Can be made 2 days ahead. Cover fruits and sauce base separately and refrigerate.
For veal: Brush veal with olive oil. Sprinkle chopped herbs all over. Wrap veal in plastic; chill overnight.
Position rack just below center of oven; preheat to 425°F. Sprinkle veal with salt and pepper; let stand at room temperature 30 minutes. Heat 2 tablespoons oil in 14-inch ovenproof skillet over medium-high heat. Add veal, fat side down. Sear until brown, about 4 minutes. Turn over; sear until brown, about 4 minutes. Place skillet in oven. Roast veal until thermometer inserted into center registers 135°F to 140°F, about 25 minutes. Transfer to platter. Tent with foil; let stand 10 minutes. Reserve skillet.
Meanwhile, separate foie gras slices on plate to bring to room temperature.
Tilt reserved skillet; spoon off fat from juices. Add juices to sauce base. Simmer until thick enough to coat spoon, about 3 minutes. Add grapes and cherries; heat 1 minute.
Cut veal into 1-inch-thick slices; arrange on plates. Top with foie gras, if using, and sauce. Garnish plates with rosemary and thyme sprigs. Serve, passing remaining sauce separately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	460.89 Kcal (1930 kJ)
Calories from fat	201.7 Kcal
		% Daily Value*
Total Fat	22.41g	34%
Cholesterol	265.79mg	89%
Sodium	622.32mg	26%
Potassium	763.95mg	16%
Total Carbs	5.96g	2%
Sugars	3.15g	13%
Dietary Fiber	0.87g	3%
Protein	44.05g	88%
Vitamin C	1.1mg	2%
Vitamin A	16.2mg	539%
Iron	204.5mg	1136%
Calcium	43.5mg	4%

Amount Per 100 g
Calories	117.69 Kcal (493 kJ)
Calories from fat	51.51 Kcal
		% Daily Value*
Total Fat	5.72g	34%
Cholesterol	67.87mg	89%
Sodium	158.92mg	26%
Potassium	195.08mg	16%
Total Carbs	1.52g	2%
Sugars	0.81g	13%
Dietary Fiber	0.22g	3%
Protein	11.25g	88%
Vitamin C	0.3mg	2%
Vitamin A	4.1mg	539%
Iron	52.2mg	1136%
Calcium	11.1mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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