Ingredients :

• 1 sheet puff-pastry dough
• 100g duck liver
• 50g Portobello mushrooms
• 25g dried shallots
• 10g duck fat
• 200ml L'Archer (Cep D'Argent) Wine
• 300ml demi-glace

Methods :

• Cut puff-pastry in desired shapes and cook in oven 10 minutes at 350 degrees.
• Sauté the duck liver, mushrooms and dry shallots in duck fat.
• Reduce.
• Cut puff-pastry in two.
• Deposit duck liver preparation on the first sheet of the flaky pastry and cover with the second sheet.
• Top with "demi-glace" and decorate with herbs.