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
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
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
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
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
This dish, typical of the region, serves 8. It
is the perfect match for a , as it will enhance the spicy notes and
the intensity of the wine.