Pithiviers de Canard Confit aux Morilles et Foie Gras, Sauce Périgourdine

Prepare the duck confit: If using whole legs, gently warm them to separate the meat from the bone. Discard skin and bones, then shred the duck meat finely. Set aside.

Prepare the morels: If using fresh, clean them thoroughly. If using dried, rehydrate them in warm water for 20 minutes, then drain and gently squeeze out excess liquid. Roughly chop the rehydrated morels.

Make the filling: In a large skillet, heat 1 tablespoon of olive oil and 10g of unsalted butter over medium heat. Sauté 2 minced shallots until translucent, about 3-4 minutes. Add the minced garlic and fresh thyme, cooking for another minute until fragrant.

Add the morels to the skillet and sauté for 5-7 minutes until they release their moisture and begin to brown. Pour in 50ml of Cognac and flambé (carefully ignite to burn off alcohol) or simmer until nearly evaporated.

Stir in the shredded duck confit and 100ml of chicken or duck stock. Simmer for 5 minutes until the liquid is mostly absorbed. Remove from heat and let cool slightly. Gently fold in the cubed foie gras, being careful not to overmix. Season the filling with sea salt and freshly ground black pepper to taste.

Assemble the Pithiviers: On a lightly floured surface, roll out one sheet of puff pastry into a 30cm (12-inch) circle. Place it on a parchment-lined baking sheet. Spoon the duck and foie gras filling into the center of the pastry, leaving a 3cm (1.2-inch) border around the edge. Form the filling into a neat dome shape.

Roll out the second sheet of puff pastry into a slightly larger circle, about 32cm (12.5-inch). Brush the pastry border around the filling with the beaten egg. Carefully place the larger pastry circle over the filling, aligning the edges. Press down firmly around the filling to seal the two pastry sheets together, expelling any air.

Trim the edges with a sharp knife to create a neat circle. Crimp the edges decoratively (e.g., with the back of a fork). Brush the entire surface of the Pithiviers generously with the remaining beaten egg. Using the tip of a small paring knife, score a decorative spiral pattern from the center outwards, being careful not to cut through the pastry. Make a small hole in the very center to act as a steam vent.

Chill the Pithiviers in the refrigerator for at least 30 minutes to firm up the pastry.

Preheat oven to 200°C (400°F). Bake the Pithiviers for 20 minutes, then reduce the oven temperature to 180°C (350°F) and continue baking for another 25-30 minutes, or until the pastry is deeply golden brown and puffed. If it browns too quickly, loosely tent with foil. Let rest for 10 minutes after baking.

While the Pithiviers bakes, prepare the Sauce Périgourdine: In a small saucepan, melt 20g of unsalted butter over medium heat. Sauté the remaining 1 minced shallot until softened. Pour in 30ml of Cognac and 50ml of Madeira wine, reducing by half.

Add 200ml of duck or veal demi-glace and bring to a gentle simmer. Reduce the sauce until it lightly coats the back of a spoon. Stir in the finely chopped black truffle (about 10g). Season with sea salt and freshly ground black pepper to taste. Keep warm.

To serve, carefully slice the Pithiviers into 4 wedges. Place a wedge on each plate and generously spoon the warm Sauce Périgourdine around it. Garnish with thin slices of the remaining fresh black truffle, if desired.