Rouennaise Sauce

Ingredients

• 4 décilitres Bordelaise sauce (red wine and shallot reduction)
• 3 duck livers, medium-sized

Instructions

1. Prepare 4 décilitres of Bordelaise sauce (see Sauce Bordelaise entry), taking care to moisten it with excellent red wine.
2. Pass 3 medium duck livers through a fine sieve to create a purée. Poach this purée gently in the sauce without allowing it to boil at any point — boiling would immediately cause the purée to granulate and separate.
3. Strain the finished sauce through étamine (cheesecloth), and adjust seasoning to taste.