Quebec Milk-Fed Veal
Preparation: Cranberry Confit With Maple Syrup
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Cooking tools:
- Instant-read thermometer
- Roasting rack
- Dripping pan
- Saucepan
- Skillet
- Oven
- Stove
- Whisk
- Chef's knife
- Cutting board
- Plate
Ingredients
- 4*110 to 120 thick-cut sirloin quebec milk-fed veal steaks
- 1 cup (250 mL) veal stock
- 1 tsp. (5 mL) of roux
- 1 Tbsp. (15 mL) butter
- 2 cups (200 g) cranberries, fresh or frozen
- 1 cup (250 mL) maple syrup
- 2 cups (350 g) fennel, cut in 1/4 -in (5 mm) slices
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