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

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

• 475ml low-salt chicken broth

• 240ml beef broth

• 475ml dry red wine

• 350ml small seedless red grapes

• 50g (packed) golden brown sugar

• 1 teaspoon Worcestershire sauce

• 120ml drained wild cherries in syrup (such as amarena)*

• 1 1.6kg 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 230g block cooked duck foie gras, cut lengthwise into 1/4-inch-thick slices (optional)

• *Available at specialty foods stores and online from buonitalia.com.

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

Boil both broths until reduced to scant 240ml . 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 1325ml , 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 180ml , about 10 minutes. Do ahead Can be made 2 days ahead. Cover fruits and sauce base separately and refrigerate.

Brush veal with olive oil. Sprinkle chopped herbs all over. Wrap veal in plastic; chill overnight.

Position rack just below centre of oven; preheat to 218°C. 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 centre registers 57°C to 60°C, 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.