Sauce à la Rouennaise (Red Wine and Duck Liver Sauce for Rouen Duckling)

Ingredients

• 4 décilitres sauce Bordelaise
• 3 medium ducks' livers

Instructions

1. Prepare 4 décilitres of sauce Bordelaise, taking care to moisten it with excellent red wine.
2. Pass the ducks' livers through the sieve.
3. Poach the resulting purée in the sauce without ever letting it boil, since boiling would make the purée granulate.
4. Pass the sauce through the tammy.
5. Heighten the seasoning.