FRIJE

Instructions

• 1.   Choose rather large shallots, finely slice them. Melt them in a little oil and caramelize them with 2 teaspoons of sugar.
• 2.   Soak the slices of white bread in milk.
• 3.   Cut the ham into strips.
• 4.   In a pan, sauté and sear your mushrooms. They should release all their water.
• 5.   Remove the bones from the confit duck legs. Shred them, being careful not to include the skin and other waste.
• 6.   Add to this shredded meat, while mixing: the slices of white bread soaked in milk + Sarawak pepper + caramelized shallots + Cognac or Armagnac + chopped parsley + ham strips + whole egg + sliced mushrooms + Maizena Sauceline powder.
• 7.   If you want, you can let this stuffing rest, covered, in the refrigerator for a few hours.
• 8.   Preheat the oven to 240°C (464°F).
• 9.   Line a pie dish with a sheet of parchment paper and place the first puff pastry disc. Spread half of the stuffing, distribute the cubes of foie gras on top, and cover with the remaining stuffing.
• 10.   Seal the pie with the second puff pastry disc and carefully seal the edges of the two discs. Make a small vent on top. Brush with the beaten egg yolk mixed with a little milk. If you wish, and if you have some puff pastry left, you can decorate your pie by cutting small shapes out of the pastry and placing them on top of your pie.
• 11.   If you wish, and if you have some puff pastry left, you can decorate your pie by cutting small shapes out of the pastry and placing them on top of your pie.
• 12.   Slide into the oven at 240°C (464°F) until the pie is golden brown (about 15-20 minutes).
• 13.   At this stage, place a piece of parchment paper on top to prevent it from burning, then lower the oven temperature to 180°C (356°F) and continue baking for about 20-25 minutes. Finally, your pie is cooked when the puff pastry is cooked since the inside is already cooked.
• 14.   This pie is best served hot, optionally with a small accompanying sauce like peppercorn sauce.

Notes & Suggestions

• The small vent in the center of the pastry allows steam to escape during baking. The small ball intended to cover it does not hinder this operation, it is more decorative than household aluminum foil or parchment paper. Quickly stick the decorative elements onto the pie. If you wait too long, the egg wash will dry and won't act as glue.
  
  Choose an excellent puff pastry (such as Picard).
  It is best to use freshly sliced cooked ham that is not too thin so that it has some texture.
  Use the mushrooms you like or a mix, frozen for example.
  You can use Cognac or Armagnac.
  
  Source: https://www.lesepicesrient.fr/12/2015/tourte-de-fetes-au-canard-et-foie-gras