Remove three-quarters of the fat from the pan, reserving it for later. Add an appropriate amount of the finely chopped aromatic
vegetables (
carrot,
shallot,
celery and
parsley) to the pan and sauté. Deglaze the pan with 100 ml of white
wine and reduce. Add the 150 ml of white
chicken stock and reduce along with a little peeled minced
ginger. Add in the
duck demi-glace and put the
sauce through a fine strainer. Gradually whisk in the reserved fat from the
foie gras as well as a knob of
butter. Correct the seasoning with
salt and
pepper, and finish with a splash of
Marc de
Champagne. You may need to add a little
lemon juice to balance the flavours.
Prep time 
