Recipe by Ng Wai Kee & Ernest Wong, Island Shangri-La Hong Kong
140g duck breast
35g sub-walnut calf
30g farce gratin
50g duck liver, 30g diced, 20g sieved
23g fat bacon
23g lean pork
230g chicken liver
100g red wine
100g port wine
120g melted butter
300g cake flour
500g bread flour
1.Dissolve the salt in cold water and mix with the melted butter.
2.Add the cake flour and bread flour in the butter-water mixture and stir.
3.Mix the dough, wrap it with a plastic film and rest in the fridge for 2 hours.
4.Roll out the dough into a rectangle; place the butter in the centre.
5. Fold the sides of the dough over the butter to make them overlap slightly in the centre.
6.Roll out the dough, fold the bottom third up over the middle, then fold the top third over, roll it out and repeat the folding.
7.Rest the dough in the fridge for 3 hours, and then repeat the folding twice.
8.Cut out circles from the dough
9. Spread a disc of dough; put the meat filling in the centre to form a core.
10.Put another disc of dough on top.
11.Seal and polish with egg yolk.
12.Preheat the oven to 180 °C and bake for 16 minutes