Cizmas Grilled Veal Chop With Tasso Foie Gras And Sorrel
Ingredients
- 2 1/2 cups Pinot Noir
- 6 ounces fresh duck foie gras, veins removed, liver cut into 1/2-inch dice and chilled
- 2 teaspoons Cognac
- Salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 1 Rome or Granny Smith apple, cut into 1/2-inch dice
- 4 ounces tasso ham, cut into 1/2-inch dice
- 1 tablespoon minced garlic
- 1 tablespoon minced shallot
- 1 cup veal demiglace
- Four 1 1/2-inch-thick veal rib chops, rib bones frenched (1 pound each)
- 2 tablespoons canola oil
- 1 teaspoon minced flat-leaf parsley
- 1 teaspoon minced thyme
- 1 1/2 cups (packed) stemmed small sorrel leaves or torn larger leaves (2 ounces)
Instructions
Cizma's Grilled Veal Chop With Tasso, Foie Gras And Sorrel serves 14 original recipe by Food & Wine.
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