- 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)
How to make this recipe
In a small saucepan, boil 2 cups of the Pinot Noir over moderately high heat until reduced to 2 tablespoons, about 15 minutes. Scrape the syrup into a small bowl and reserve.
Put the foie gras in a shallow bowl and pour the Cognac over it. Season with salt and pepper and refrigerate for at least 30 minutes or overnight.
Melt the butter In a large skillet. Add the apple and cook over moderate heat, without stirring, until golden, about 4 minutes. Stir and cook for 1 minute longer. Add the tasso, garlic and shallot and cook, stirring, until the garlic starts to brown, about 3 minutes. Add the remaining 1/2 cup of Pinot Noir and boil until syrupy, about 3 minutes. Add the veal demiglace and simmer for 3 minutes longer. Remove from the heat.
Light a grill or preheat a grill pan. Brush the veal chops on both sides with the oil and season with salt and pepper. Grill the chops over a moderately hot fire or over moderate heat in a grill pan until lightly charred on the outside and pink in the center, about 4 minutes per side. Sprinkle the chops with the parsley and thyme and transfer to a platter. Cover loosely and keep warm.
Bring the sauce to a simmer over moderate heat. Add the foie gras and cook, stirring constantly, until some of it is melted but most of it retains its shape, about 3 minutes. Fold in the sorrel and cook until wilted, about 1 minute. Season the sauce with salt and pepper and remove from the heat.
Put the veal chops on warmed plates and spoon the sauce on top. With a teaspoon, dot each chop with a few drops of the Pinot Noir syrup and serve.