Périgueux sauce from the Dordogne, made with truffles, mushrooms, and cognac. This foie gras sauce is exquisite for accompanying meats, pasta, and other refined dishes.

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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