6 / 7 oz, diced Bloc de Foie Gras de Canard
2 oz. Butter
13 fl oz. (40 cl) Whipping Cream
1/2 cube Chicken broth
In a pan, start by melting the butter, adding the cream, and the chicken broth cube
Let everything melt. When everything is liquid, but not boiling, add the diced Foie Gras
Let everything melt, but never bring to a boil. Finally, mix with any kind of blender, to make sure the sauce is completely homogeneous and liquid
Add salt and pepper to taste
Your sauce is ready!
Absolutely perfect with sea scallops, any kind of red meat (duck breast, beef steak), and perfect with pasta!