Perigueux sauce

Description:

Originally, this sauce was a white wine reduction made with butter and small pieces of truffle. It has now become one of the great classics of French gastronomy and of our family house.

This recipe was passed on to us by our mother, who for years tried to sublimate all the flavours of her precious and precise ingredients.

It is a sauce that does not tolerate mediocrity and that is why we always start with the basic recipe: fresh, high-quality ingredients and a very, very slow and gentle reduction to obtain a concentrate of flavours that explodes in the mouth when tasted.

Indeed, we reduce this recipe for at least 3 days.

The presence of the truffle gives it a more or less pronounced brown colour.

The success of this recipe lies not only in the quality of its components but also in their quantity, because to obtain such a concentration of flavours, you can't work cheaply! We are truly generous.

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, sulphites, Port, Madeira, salt, truffle fragments 1% (tuber melanosporum), pepper, sulphites.