Albouffera Sauce with Duck Foie Gras
Recipe by Gourmandises TV - PARIS 🇫🇷 - Cooking
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.
MediumFrenchServes 2
Printable version with shopping checklist
Source Video
10m
Prep
10m
Cook
10m
Cleanup
30m
Total
Cost Breakdown
Total cost:$7.75
Per serving:$3.88
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.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish
Main CourseFrenchMedium
Whipped Crumb Pumpkin Pudding
DessertAmericanMedium
Meatball Smash Burger (Meatball Sub in Burger Form)
Main CourseItalian‑AmericanMedium
Copycat Italian Herb and Cheese Sub Buns
BreadItalianMedium
Classic Italian Lasagna
Main CourseItalianMedium
Creamy Cajun Chicken Pasta
American (Cajun-inspired)Medium