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ROASTED LOIN OF VEAL WITH GOOSE LIVER AND CHERRY-RED GRAPE SAUCE Ingredients: Order the roast a week ahead from your butcher. It needs to marinate overnight, so be sure to begin one day ahead. Sauce 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) Veal 13  0,25 kg 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 3 boxes of 100 g Golden Goose Liver (foie gras), cut lengthwise into 0,5 cm thick slices