Ingredients

1 grouse                
250g button mushrooms        
3 rashers of minced fatback bacon
3 shallots, chopped
1 tbsp thyme
1 clove garlic
100g foie gras
2 leaves of Savoy cabbage
½ pint duck fat
250g puff pastry
75g Unsalted Butter
Salt and pepper for seasoning

Method

• Remove wishbone from the grouse.

• For the confit, remove legs, add to the duck fat and cook slowly for 40 minutes while preparing the pies.

• For the pies, chop a clove of garlic and shallots without browning them. Sauté mushrooms in butter until caramelised and add thyme. Then chop the mushrooms, add to shallots and season. Blanch cabbage leaves.

• Seal foie gras in a pan, then seal the grouse breasts in a separate pan.

• Place a spoonful of mushroom on a cabbage leaf. Sandwich foie gras between breasts and place on the cabbage leaf. Wrap in cling film and tie to form a ball, then cover with foil and rest.

• Roll out puff pastry. Remove the grouse ball from the cling film and wrap with pastry.

• Seal with beaten egg yolk. Cook for 16 minutes in pre-heated oven at 160ºC and serve with confit of leg.