Savory duck confit pithivier with duck sauce

Marinate duck legs in salt and aromatics for 12 hours.

Rinse the legs and cook in duck fat for three hours at 275F (135C).

Cool, shred the meat off the bones and save the bones; chill the fat and save the jus that settles under it.

Grind (or buy) pork, veal and duck; season with salt, pepper and cognac, add an egg and heavy cream and mix.

Separate the cabbage leaves; dice the carrots small, chop the mushrooms and mince the shallots.

Sear a couple of slices of foie gras.

In the same hot pan saute the mushrooms and shallots in duck fat, season with salt and pepper, then add the chopped cabbage, carrots and parsley.

Grease a bowl and line it with plastic wrap; alternate layers of stuffing, vegetables, duck confit and foie gras, more duck confit and so on, then refrigerate.

For the sauce, roast the duck bones, add carrots, onions, garlic, thyme and tomato paste; deglaze with Madeira, reduce to dry, add chicken stock and cook.

Pass through a sieve, add the duck jus, skim off impurities and fat, then thicken and smooth with a couple of chunks of butter.

Roll pie dough into a quarter-inch-thick disc, prick it and cut a 9-inch (24 cm) round; use pie dough on the bottom and puff pastry on top to prevent a soggy bottom.

Moisten the border with water, unmold the stuffing onto it and wrap it in cabbage greens, then enclose the whole with a sheet of puff pastry.