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Cizma's Grilled Veal Chop With Tasso, Foie Gras And Sorrel


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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)

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