Duck and foie gras pithiviers

Ingredients

Clean and cut the mushrooms into brunoise. Peel and chop the garlic and shallots. Peel and cut the carrot into brunoise. Shred the confit duck legs.

In a pan, brown the garlic and shallots in hot oil with the carrot, shredded duck, herbs and mushrooms for 10 minutes until the latter have released all their water. Add the cream and set aside to cool.
In the same pan, sear the duck breasts for 2 minutes on each side, then set aside to cool. Fry the foie gras escalopes for 1 minute on each side in a very hot pan, set aside to cool.
Blanch the cabbage leaves for a few minutes in a pan of boiling water, then drain them carefully.
Line a salad bowl with cling film, then garnish the bottom with 2 cabbage leaves. Add half of the mushroom stuffing, place the foie gras escalopes on top and finally the duck breasts, cover with the rest of the stuffing, then place the remaining cabbage leaves.
Close the cling film tightly to form a very compact half-sphere. Refrigerate for 30 minutes.
Spread the puff pastry into 2 circles of 25 cm in diameter. Place 1 circle on a baking sheet lined with parchment paper.
Place the half-sphere removed from the cling film in the center. Brush the outline with beaten egg yolk, then cover with the second circle pierced in its center.
Seal the edges well, then, using a brush, brown the pithiviers and refrigerate for 1 hour.
Preheat the oven to 200°/th. 6-7. Take the pithiviers out of the refrigerator, then brown it again. Create the decorations using a sharp knife, and bake for 25 minutes.
Once cooked, brush the puff pastry with chestnut honey and enjoy.