Sweetbread Stuffed Veal Chop With Seared Foie Gras And Candied Apples, Squash And Pecans Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1473
FAT
175%
CHOL
216%
SOD
268%

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Ingredients for 4 servings

2 1/2 tablespoons paprika

1 tablespoon dried leaf oregano

Salt and freshly ground black pepper

1 tablespoon dried thyme

2 tablespoons chopped shallots

1 tablespoon olive oil

2 cups medium diced peeled Granny Smith apples

1 tablespoon cayenne pepper

1 cup toasted pecan pieces

1/2 cup flour

Essence, recipe follows

1 tablespoon chopped chives

2 teaspoons chopped garlic

1 cup veal reduction

2 tablespoons garlic powder

4 double-cut veal loin chops (about 14 ounces each and with a 3-inch bone)

1/4 cup grated Parmigiano-Reggiano

1 tablespoon finely chopped fresh parsley leaves

1/2 pound veal sweetbread nuggets

1 tablespoon black pepper

1 teaspoon ground cinnamon

1/2 cup sugar

2 tablespoons salt

3 tablespoons butter

1 tablespoon onion powder

2 cups medium diced Butternut Squash, blanched

4 slices of foie gras (about 2 ounces each)

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