Jeb Aldrich, Tiny Lou’s executive chef, was happy to share the recipe inspired by a famed Parisian restaurant. “I got the inspiration from Le Relais de l’Entrecote in Paris. Traditionally, their sauce is made with chicken livers. But we sell so much foie gras at Tiny Lou’s that I started incorporating it into the sauce instead of chicken livers.”
The good news is that if you want to make this recipe but can’t source duck livers, you can substitute chicken livers instead.