Rouennaise (roo-ehn-ayz) Sauce is a classic French sauce made with duck livers. Chicken livers may be substituted when duck livers are not available. Rouennaise Sauce is traditionally served with roast duck.
8 fl. oz. red wine
6 black peppercorns
4 shallots, finely chopped
1 bay leaf
1 teaspoon chopped fresh thyme
2 fl. oz. Demi-glace Sauce
4 oz. duck livers, cleaned and finely chopped
1 tablespoon lemon juice
½ teaspoon black pepper
In a small saucepan, bring the wine, peppercorns, shallots, bay leaf and thyme to the boil over high heat. Reduce the heat to moderately high and continue boiling for 15 to 20 minutes or until the liquid has reduced by about one-half.
Add the demi-glacc sauce and bring the liquid back to the boil, stirring constantly. Remove the pan from the heat and stir in the livers.
Pour the sauce through a fine strainer into a medium-sized saucepan, rubbing the livers through with the back of a wooden spoon. Discard any pulp remaining in the strainer.
Place the saucepan over moderate heat and stir in the lemon juice and pepper. Cook for a further 3 minutes.
Remove the pan from the heat and pour the sauce into a warmed sauccboat. Serve immediately.