Quebec Veal Racks

1 rack of Quebec Veal (4 ribs)

Crust mix

80 ml (1/3 cup) Dijon mustard
30 ml (2 tbsp) olive oil
2 cloves of garlic
6 leaves of fresh sage
Salt and pepper to taste
45 ml (3 tbsp) extra-fine corn flour
45 ml (3tbsp) breadcrumbs

Pear and Cranberry Sauce

1 medium sweet onion, thinly sliced
1 stalk of celery, thinly sliced
4 Bartlett pears, unpelled and diced
125 ml (1/2 cup) sweetened dried cranberries
30 ml (2 tbsp) olive oil
250 ml (1 cup) ice cider (can be replaced with sweet aperitif white wine)
Salt and pepper
1 handful of Italian parsley chopped

With a food processor, mix the first 5 ingredients of the crust mix.
Incorporate flour and breadcrumbs.
Preheat oven to 175°C (350°F).
Cover the veal rack with the crust mix.
Place the rack on a row of vegetables or on a grill in a roasting pan.
Cook in the oven until the internal temperature reaches 64°C (147°F). The meat will have begun to shrink in volume and the meat juices will rise to the surface.Turn the rack over halfway throught cooking to obtain a uniform colour. Give between 20 and 30 minutes of cooking per inch of thickness according to the individual oven.
Meanwhile, prepare the pear and cranberry sauce.
Remove meat from the oven, cover lightly with aluminium foil, set aside and keep warm for approximately 15 minutes. The heat will spread and the center of the meat should reach 66°C (150°F).
Heat the fruit sauce and serve with the rack.

Fruit sauce preparation (tastier if prepared ahead of time) 

In olive oil, place the onions, celery, pears and cranberries.
Moisten with ice cider.
Simmer for approximately 15 minutes.
Adjust seasoning with salt and pepper and add parsley.