Duck and foie gras pies (tourte de canard et foie gras)

To make the dressing, place the eschallots and red wine vinegar in a blender and blend until the texture is almost smooth. While the blender is running, slowly add the oil. The eschallot dressing can be kept in the fridge for up to 1 month.Roll out the puff pastry to approximately 3 mm thick. Using a 14 cm cutter, cut 8 circles of pastry and place on a line baking tray. Cover with a tea towel and set aside in the fridge until needed.Melt the duck fat in a frying pan over medium heat. When hot, add the shiitake and eshallot and fry until they have softened and the mushrooms are golden brown. Season with salt and pepper and transfer to a bowl.Add the shredded duck meat to the shiitake mix and stir through.Add the chicken jus, 2 tablespoons of the eschallot dressing and parsley. Season to taste and mix until the mixture is combined.Line a large baking tray with baking paper and place 4 circles of puff pastry on the tray. Using a fork, prick the pastry all over and brush with the whisked egg yolk.Place one piece of foie gras in the centre of each piece of pastry. Add the duck mixture around the foie gras in a dome. Top each dome with another piece of puff pastry and firmly press the sides down to seal.Brush the pies with more of the whisked egg yolk and trim using a 12 cm cutter. Place in the fridge to set for about 15 minutes.Preheat the oven to 200°C.Once the oven is preheated, cook the pies until golden brown and the base of the pastry is cooked, about 15 – 20 minutes, then serve.   Sample the delicacies of Paris' arrondissements through the eyes of chef Guillaume Brahimi in .