Duck and Foie Gras Pie

Melt the shallots with the butter, add the port wine and reduce to four fifths. Leave to cool. In a salad bowl, mix the chopped duck meat, the brunoise of gizzards and chicken livers, then the cubes of duck breast with the shallots preserved in the port and the chopped mushrooms. Add the egg and season. Stir well, cover with cling film and keep in the fridge.

Season the foie gras, fry it quickly without cooking it in a very hot non-stick pan, cool immediately. Wrap the cold foie gras individually with strips of smoked duck breast. Wrap everything tightly in cling film and keep in the fridge.

Divide the filling into four equal parts. Place a 20 cm puff pastry disc on a baking sheet. Put a piece of filling in the centre, leaving a 4 cm border. Brown this border with egg yolk. Place a slab of foie gras enclosed in the smoked duck breast in the centre of the filling. Cover with another portion of stuffing. Close the pie with a 24 cm disc, sealing the sides well. With a knife, make a hole in the centre of the hat to let the steam evaporate and facilitate cooking. Brown the whole, decorate with the back of a small knife. Repeat the operation for the second pie and leave to rest for an hour before baking.

Preheat the oven to 200°. Put the pies in the oven for 15 minutes and continue baking after turning them for a further 20 minutes.

Place on plates and serve. They can be served with a salad.