Name: Roasted Loin of Veal with Foie Gras and Cherry-Red Grape Sauce
Yield: 8 Servings
Ingredients: 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)

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