Périgueux Sauce
 

Method

Dice the ham and fry with the finely chopped onion and shallot in duck fat.
Add the bouquet garni and the cleaned, finely chopped truffle. Bring to the boil, leave to reduce to half the volume.
Make a brown roux with a little duck fat and flour. Remove the bouquet garni and add the roux to the sauce. Pepper and leave to cook for 5 minutes.
Adjust the seasoning if necessary and add the remaining half truffle.
Bon appétit!