Duck and Foie Gras Tourte

Season the duck legs all over with the fine sea salt, black pepper, allspice and thyme sprigs. Nestle them into a snug baking dish with the garlic and bay leaves, then pour over the melted duck fat until fully submerged. Cover and refrigerate for 48 hours to allow the salt cure to penetrate and the aromatics to infuse.

Let the duck stand at room temperature for 30 minutes, then transfer it, uncovered, to an oven preheated to 140°C (fan 120°C) and confit for 2 hours until the meat pulls easily from the bone.

Lift the duck legs from the fat and set aside to cool completely; reserve 2 tablespoons of the strained confit fat. Once cool enough to handle, pull the meat from the bones, discarding the skin, and shred coarsely into a bowl.

Melt the reserved confit fat and butter together in a frying pan over medium heat, add the shallot, and cook for 4–5 minutes until soft and translucent.

Add the diced mushrooms and thyme leaves and cook over medium-high heat for 5–6 minutes, stirring, until all moisture has evaporated and the mushrooms are golden.

Deglaze with the Armagnac and cook for 1 minute until the alcohol aroma has burned off, then scrape the mixture into the shredded duck. Fold together, taste, and adjust the seasoning. Leave the filling to cool completely.

On a lightly floured surface, roll one sheet of puff pastry into a 26cm circle and set it on a parchment-lined tray. Spoon the duck filling into the centre, leaving a 3cm border, and press into an even mound. Arrange the foie gras slices in a single layer over the top.

Brush the pastry border with egg wash, drape the second sheet (rolled to a 28cm circle) over the top, then press and crimp the edges firmly to seal, trim the excess, and crimp again with a fork. Brush the entire surface generously with egg wash, then refrigerate, uncovered, for 30 minutes so the pastry firms and the egg wash sets — this is essential for a deep, lacquered glaze.

Score a fine crosshatch pattern across the top with the tip of a sharp knife, cut a small steam vent in the centre, and scatter with flaky sea salt.

Bake in the centre of an oven preheated to 200°C (fan 180°C) for 25 minutes until the pastry is deeply golden and audibly crisp when tapped. Use a probe thermometer inserted through the steam vent to confirm the centre has reached at least 74°C before removing. Rest on the tray for 10 minutes before cutting.