Duck Pithiviers (main course only)

Menu Extra Pithiviers. Gourmet meal for two people, ready to bake.

Duck pithiviers, foie gras and smoked shiitake mushroom stuffing, duck bourguignon jus.

Preheat the oven to 245°C (475°F).

Bake for 26 minutes. Rest for 9 minutes. Heat the sauce until boiling.

Pâte à Pithiviers : Farine de blé, Fécule de maïs, Beurre, Eau, Oeuf, Sel.
Farce : Canard, Gras de canard, Shiitake fumé, Oeuf, Crème, Farine.
Sauce : Os de canard, Retailles de canard, Échalote, Pâte de tomate, Groseille, Vin rouge, Vinaigre de vin rouge, Fécule de maïs, Beurre, sel.

If the pithiviers earned Francis Blais his title of Top Chef Canada, it is among other things because it is one of the most complicated French dishes to make, which inspires opulence and which is even better when concocted with local ingredients. It is also the dish that started the ready-to-bake offer of Menu Extra in October 2020.