Sauce albufera

Sauce albufera

By
From
Becasse
Makes
600 ml
Photographer
Steve Brown

Ingredients

Quantity Ingredient
1kg chicken wings, chopped small
1 litre * white chicken stock [rid:1604]
1 litre pure cream
60g unsalted butter
100g shallots, finely sliced
100g button mushrooms, finely sliced
3 garlic cloves, finely sliced
2 sprigs thyme
1/2 bay leaf
100ml white wine
50ml madeira
salt and freshly ground pepper
50g Foie gras butter
30ml armagnac
lemon juice

Method

  1. Put half the chopped chicken wings into a large saucepan and cover with the chicken stock. Bring to the boil, then lower the heat and simmer for 1 hour. Pour through a chinois or fine sieve and reserve.
  2. In another saucepan simmer the cream until reduced by half.
  3. In a heavy-based frying pan, heat the butter to a nut-brown foam. Add the shallots, mushrooms, garlic, thyme and bay leaf and sweat gently for 5 minutes until shallots are soft but not coloured. Add the remaining chicken wings and sweat for another minute then add the white wine and simmer vigorously until almost completely evaporated. Add the Madeira and bring to the boil, then add the reserved chicken stock and simmer until reduced by one-third.
  4. Add the reduced cream and simmer for 4 minutes then taste and season with salt and pepper. Pour through a chinois or fine sieve and return to a clean saucepan. Use a handheld blender to whisk in the foie gras butter and Armagnac and finish with a squeeze of lemon juice. Serve immediately.
Tags:
restaurant
Becasse
Justin
North
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