In a small saucepan, reduce the champagne by half and add the mashed innards, the juices from the bones, the butter, foie gras and truffles. Season the sauce with salt, pepper and a little paprika. Simmer it over low heat for 5 minutes, stirring constantly. When the sauce is smooth, pour it over the meat. You may serve the meat on a bread crouton fried in goose fat or butter and spread with foie gras.
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