Yannick Alléno & Michel Chapoutier

SERVES 4 PEOPLE

DUCK STUFFING

70 g duck meat, 70 g pig throat, 70 g chicken livers, salt, sugar, ground pepper, ground coriander, fresh thyme leaves, 1 tablespoon roasted duck stock, 1 tablespoon truffle juice (optional), 4 g truffle (optional), 150 g duck foie gras terrine

MAKING THE PIE

700 g puff pastry, 3 egg yolks, 4 x 30 g slices of duck foie gras terrine

ROUENNAISE SAUCE

10 cl red wine, ½ shallot, 20 cl duck stock, 5 cl pig blood, 1 tablespoon cognac

FINAL STEPS AND PRESENTATION

2 cl olive oil, 100 g Montesson mixed young salad leaves (escarole, lettuce and curly endive)

DUCK STUFFING

Coarsely mince the duck meat, pig throat and chicken livers. Place in a terrine dish. Add the spices, roasted duck stock, truffle juice and finely chopped truffle to the minced meat preparation. Mix together well. Cut the duck foie gras terrine into 1 cm cubes and delicately incorporate them into the mixture.

MAKING THE PIE

Roll out 8 circles of puff pastry to a diameter of 13 cm and 3 mm thickness. Set aside in the refrigerator. Divide the stuffing into 4 portions, then divide each portion into 2 balls. Make the pastry glaze by mixing the egg yolks with a pinch of salt and a drop of water. Put a slice of foie gras terrine between two balls of stuffing and place in the middle of 4 rolled-out puff pastry circles.  Brush the remaining part of the pastry circles with the beaten egg mixture. Cover with the remaining 4 pastry discs, press the pastry edges together well to form a seal. Use a 12 cm diameter pastry cutter to create uniform-sized pies. Crimp the pies by pinching the pastry with your thumb and forefinger all around the pastry’s edge, this ensures that the pie edges stay firmly sealed during baking. Decorate with the pastry trimmings, then baste with the egg mixture. Set aside in the refrigerator.

SAUCE ROUENNAISE

In a pan, mix together the red wine and shallot, and reduce by two thirds.  Add the duck stock and pass through a fine conical sieve. Bind the sauce with the pig’s blood, and season with cognac, salt and pepper.

FINAL STEPS AND PRESENTATION

After the pies have been left to stand at least 15 minutes in the refrigerator, baste them with a second coating of the egg mixture and cook in a preheated oven at 220 °C for17 to 20 minutes. Bake until the pie crust turns golden brown. Place the pies in the middle of each plate, make a line of green salad on the side and dribble with olive oil.