Pithiviers de Canard aux Cèpes et Foie Gras, Sauce Périgourdine

Prepare the Duck: Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and pepper. Place skin-side down in a cold, oven-safe skillet. Cook over medium-low heat for 10-12 minutes, rendering most of the fat until the skin is golden and crisp. Flip and sear for 2-3 minutes. Remove from skillet, let rest, then dice into 1cm cubes. Reserve rendered duck fat.

Sauté Cèpes: In the same skillet with a tablespoon of reserved duck fat (or olive oil), add half of the minced shallots and cook until softened, about 3-4 minutes. Add the minced garlic and chopped thyme, cook for 1 minute more until fragrant. Add the sliced cèpes and sauté over medium-high heat until tender and lightly browned, about 5-7 minutes. Deglaze the pan with Cognac, scraping up any browned bits, and cook until almost evaporated. Season with salt and pepper. Remove from heat and let cool slightly.

Sear Foie Gras: Briefly sear the foie gras escalopes in a very hot dry skillet for 1 minute per side until golden brown. They should still be mostly raw inside. Season lightly with salt and pepper. Transfer to a plate lined with paper towel to drain excess fat. Once cool enough to handle, dice into 1cm cubes.

Prepare Filling: In a bowl, gently combine the diced duck, sautéed cèpes mixture, and diced foie gras. Mix carefully to avoid breaking the foie gras too much.

Assemble Pithiviers: Preheat oven to 200°C (400°F). Roll out each puff pastry sheet to a thickness of about 3mm. Using a 28cm (11-inch) round cutter or plate, cut two circles from the pastry sheets.

Place one 28cm pastry circle on a baking sheet lined with parchment paper. Mound the entire duck, cèpes, and foie gras filling onto the center of the pastry circle, leaving a 4-5cm border. Brush the pastry border with egg wash.

Carefully place the second 28cm pastry circle over the filling. Gently press down around the edges to seal the filling, pushing out any air. Trim the edges neatly if desired, or use a fork to crimp them for a decorative seal.

Brush the entire surface of the Pithiviers with egg wash. Using the back of a knife, lightly score a decorative spiral pattern from the center outwards, being careful not to cut through the pastry. Make a small vent hole in the center of the Pithiviers to allow steam to escape.

Bake: Bake for 30-35 minutes, or until the pastry is golden brown and puffed. If browning too quickly, loosely tent with aluminum foil. Let rest for 5-10 minutes before serving.

Prepare Périgourdine Sauce: While the Pithiviers bakes, melt 1 tablespoon (15g) of butter in a small saucepan. Add the remaining minced shallot and cook until softened. Pour in the Madeira wine and bring to a simmer, reducing by half. Add the duck stock and bring to a gentle simmer, reducing until slightly thickened, about 10-15 minutes. Stir in the black truffle (shavings or paste). Whisk in the remaining 20g of cold butter, a cube at a time, until the sauce is glossy and emulsified. Season with salt and pepper to taste.

Serve: Carefully slice the Pithiviers into four equal portions. Serve immediately with a generous spoonful of the warm Périgourdine sauce. Garnish with fresh parsley if desired.