Salmis sauce

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Instructions

Finely chop the hearts and livers. Heat the pigeon jus in a sauté pan, then bind with the chopped hearts and livers. Chop the herbs and add to the jus. Remove from the heat and infuse for 10 minutes. Add the vinegar and serve.

This recipe was originally published in "My Best Alain Ducasse" (Éditions Alain Ducasse). See all credits

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