Duck Pie with Stout Sauce

Remove the skin from the duck breast. Marinate the duck and pork in wine, cognac, and thyme for about three hours.

Finely chopped shallots and 20 grams of garlic are sautéed in minced duck skin until golden. Grind the pork and duck breast through a coarse meat grinder along with shallots, garlic, and duck cracklings. Cut the chicken liver and foie gras into small cubes and mix into the mince. Season with salt and pepper.

Roll out the dough (yeast or non-yeast, it doesn't matter) to a thickness of 2-3 mm, and cut into squares with a side of 15 cm.

Place the minced meat on a square, cover it with another square. Press the edges and use a culinary ring to shape it into a round form. Insert a piece of foil rolled into a ring in the center. Do the same with the remaining dough and filling.

Bake the pies for twenty minutes at 180 degrees, without removing the pieces of foil.

For the sauce, sauté chopped onion and 30 grams of garlic until golden with rosemary and fennel seeds. Pour in beer and reduce by a quarter. Add demi-glace, sugar, and salt, reduce by half, and strain.

Place the pies on plates, remove the pieces of foil, and drizzle with sauce.