Château de Cayx vin de Cahors AOC
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To accompany the Chateau de Cayx, the recipe of a turnover inspired by the local terroir and created by Prince Henrik of Denmark.

380 g duck aiguillettes
45 g butter
4 shallots (finely minced)
1 garlic clove (finely sliced)
130 g duck foie gras (enervated and cut into small pieces)
300 g cepes (cut in thick slices)
500 g puff-pastry
1 beaten egg with 1⁄2 tsp salt
1 glass Château de Cayx (optional)
Salt and pepper

Parchment paper and baking sheet

In a high-sided frying pan, sauté the shallots. Add the duck aiguillettes and fry over intense heat. Once the meat is cooked (it must remain pink), add a glass of red wine from Cayx. Sauté the cepes with the finely sliced garlic (2 minutes maximum).
Divide the puff pastry into two equal pieces. Roll out one piece in the form of a turnover on a greased parchment paper. Arrange the meat, the cepes and the pieces of foie gras on the disc of pastry.
Roll out the other piece of puff pastry and place it over the first disc, matching the borders; seal them tightly. Brush the dough with the beaten egg.
Preheat the oven to 220 °C (gas mark 7/8) with a baking sheet inside. Place the turnover on the hot baking sheet and bake for 10 to 15 minutes. Lower the temperature of the oven to 180 °C (gas mark 6) and bake for another 30 to 40 minutes, until the dough is golden and crunchy.
This dish, typical of the region, serves 8. It is the perfect match for a bottle of Château de Cayx, as it will enhance the spicy notes and the intensity of the wine.