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Roasted Loin Of Veal With Foie Gras And Cherry-Red Grape Sauce

Nutrition per serving    (USDA % daily values)
CAL
210
FAT
22%
CHOL
20%
SOD
34%

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Ingredients for 8 servings

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)

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

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