L’Agenda Gourmand du Château Phélan Ségur

To be enjoyed with Château Phélan Ségur 2001!

For 6 people.

How to make a homemade puff pastry :

– 250g of flour
– 125g of water
– 190g of butter at room temperature
– A pinch of salt

On the worktop or in a calotte, put the flour and the salt in order to realize a “well” at the center and put the water on it.
Mix the water the flour and salt, by a circular movement until you have a flexible and homogeneous pastry. Incise a cross on it and let it rest during 20min.
Put some floor on the worktop and spread out  the pastry as a square with a allowance in the middle.
Put pieces of butter in the middle and close the angles.
Make a band of 10cm on 40cm, bend the top on the middle, bend the bottom on the on the middle. Present your lower band like a book in front of you and repeat the process. You have just made 2 “laps”.
Let the pastry rest itself during 20min in the fridge and make 2 more “laps”. After 10 min rest, make the last 2 “laps”. The puff pastry is now ready to use.

Preliminary preparations:

– 1 duck
– Olive oil
– 2 cloves pink garlic
– 2 branches of thyme
– 2 leaves of laurel
– 1 carrot
– 6 Paris mushrooms
– 1 shallot
– 1 branch of parsley
– 1 quarter of a bunch of chervil
– 10cl of Armagnac
– 20cl of white wine
– 40cl of Duck in broth
– Guérande salt
– Black Pepper

Take off the legs and the filets of the duck. Keep the carcass.
Make the filets marinate quickly in olive oil with 1 clove of pink garlic “slammed”, the branch of thyme and laurel with salt and pepper.

Heat a frying pan in order to make the filets colored on each side and water them generously. Make the Armagnac burning; lower the level of fire slowing down until the “icing” of the filets. Let the filets rest before to slicing them. Keep it.

Heat a frying pan in order to make the legs colored, flavor those and add the aromatic garniture and make them sweat. Deicing with white wine and let it reduce until it looks dry. Moist with the white, let it reduce to the half and put it in the heater during 2 hours at 150° C. (302 F)
Strip the legs to keep just the meat, chop quickly the aromatic garniture and mix it with the meat and the chopped chervil. Correct the flavor. Keep it.

Building of the pithiviers :

– Slices of duck filets
– Duck legs
– 600g of foie gras
– 500g of puff pastry
– One egg yolk
– Chestnut honey

 Put the puff pastry at 0,5cm detail 12 circles of 10cm of diameter.
On 6 circles; stick the border with a moist brush.
Put a spoon of meat legs on the middle; add the slices of duck filets, 100g of foie gras and another spoon of meat legs. Cover the preparation with a circle of moist puff pastry in order to stick it. Try to draw the “pie” but be careful to do not tear it.
Use egg yolk with a brush in order to make it brown.
You can work on the design aspect thanks to a knife.
Make it brown another time before to put it in the heater.
Cook it during 12min at 215C° (419 F). At the end, put the honey on the pie thanks to a brush. Another 3min in the heater before to serve it.