Rack of Veal with Swiss Chard, Offal and Truffle Sauce

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Credit: Didier Loire
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Instructions

Step 1: Veal

Cut away the fatty parts of the rack completely, keeping only the center or noix. Reserve the fatty parts for the sauce. Cut the rack into 4 medallions weighing approximately 7 ounces (200 g) each.

Truss the medallions one by one, then pan-roast in a sauté pan. Brown on all sides, turning the meat frequently. When halfway cooked, add the veal trimmings, the unpeeled garlic, and the fresh thyme. Add the butter at the end of cooking time to caramelize the meat.

Once cooked, place the veal medallions on a rack and set aside. Place a tray underneath to recover the drippings.

Slightly skim the fat from the sauté pan. Brown and then deglaze the fond with the veal stock. Add the veal jus and bring to a simmer. Cook the resulting sauce until the desired consistency has been reached, then strain through a fine-meshed chinois. Season to taste with salt and pepper.

Step 2: Swiss Chard

Separate the Swiss chard greens from the stalks with a paring knife.

Remove all the strings from the stalks. Remove and discard the ends and the sides of the stalks. Put the chard into a basin of 4 cups (1 liter) of water acidified with the ascorbic acid.

Melt the bone marrow in a tin-plated copper sauté pan in some olive oil. Drain the chard stalks and sweat in the marrow without browning.

Bring the chicken stock to a boil. Cover the chard stalks with the boiling chicken stock. Add the butter, diced into small cubes. Cover and bring to a light simmer. Once cooked, the chard should be tender. Remove the chard from the pan and set aside on a dish. Allow to cool, then bias-cut into 3 1/4 inch (8 cm) long segments. Reserve the cooking juices, which you can use to glaze the chard just before serving.

Remove the strings from the chard greens and wilt in some olive oil, stirring with a fork onto which you have speared a peeled clove of garlic.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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