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Albouffera Sauce with Duck Foie Gras
A luxurious French sauce made with cognac, Madeira, crème fraîche and duck foie gras, perfect to accompany poultry or white meat. Easy to prepare in 30 minutes, it offers a velvety texture and a rich, slightly sweet flavor.
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Cost Breakdown
Critical Success Points
- • Reducing the cognac to concentrate flavors.
- • Reducing the broth to achieve the right consistency.
- • Melting the foie gras without overcooking.
Safety Warnings
- • Hot cognac can ignite; do not leave unattended.
- • Handle the foie gras carefully, it is very fatty and hot.
- • Use oven mitts to avoid burns when handling the saucepan.
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