Périgueux sauce from the Dordogne to accompany pan-fried raw foie gras and foie gras escalopes.

Ingredients:

Duck broth (water, carrots, onions, leeks, tomatoes, tomato paste, duck fat, aromatic garnish), duck foie gras, button mushrooms, Cognac, truffle juice (tuber melanosporum), corn starch, salt, pepper, sulfites, Port wine, Madeira wine, salt, 1% truffle pieces (tuber melanosporum), pepper, sulfites.

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