Ingredients: 

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

Preparation:

1. Cut puff pastry with a cookie cutter and cook in oven 10 minutes at 350 degrees C.
2. Sauté the duck liver, mushrooms and dried shallots in duck fat.
3. Deglaze with the wine.
4. Reduce.
5. Cut puff pastry in two.
6. Place duck liver preparation on the first sheet of the puff pastry and cover with the second sheet.
7. Top with demi-glace and garnish with fresh herbs.