1/ For the sauce, sweat the mushrooms in butter until golden. Add the flour and blitz. Add the chopped shallot, Port, crème fraîche and chicken stock. Season and cook on a low heat for 10 minutes until thick.
2/ Preheat the oven at 190°C.
3/ Heat the duck confit for 10 minutes. Remove the fat and shred the meat. Add 2/3 of the sauce.
4/ Roll one pack of pastry onto the base of a pie tin. Prick with a fork. Pour the mixture. Top with the second pack of pastry and seal the edges. Cut a vent to release the steam. Egg wash for a golden colour.
5/ Bake for 30 minutes and serve hot with the remaining sauce.
