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Ingredients

1. 2 1/2 cups Pinot Noir
2. 6 ounces fresh duck foie gras, veins removed, liver cut into 1/2-inch dice and chilled
3. 2 teaspoons Cognac
4. Salt and freshly ground pepper
5. 2 tablespoons unsalted butter
6. 1 Rome or Granny Smith apple, cut into 1/2-inch dice
7. 4 ounces tasso ham, cut into 1/2-inch dice
8. 1 tablespoon minced garlic
9. 1 tablespoon minced shallot
10. 1 cup veal demiglace
11. Four 1 1/2-inch-thick veal rib chops, rib bones frenched (1 pound each)
12. 2 tablespoons canola oil
13. 1 teaspoon minced flat-leaf parsley
14. 1 teaspoon minced thyme
15. 1 1/2 cups (packed) stemmed small sorrel leaves or torn larger leaves (2 ounces) 

Description

Food & Wine