Cut the fillets of duckling (or wild duck) and the chicken breast into strips, then dice. Dice the bacon into small cubes. Chop the neck of pork and the chicken livers into pieces.
Finely mince the thighs of the duckling (or duck) and the neck of pork. Put them into a mixing bowl with the other meats.
Take the crusts off the slices of bread and discard them. Cut the bread into strips ½-inch (12-mm) wide, then dice. Mix them with the cram and allow the bread to soak up the cream.
Mix the meats with the Cognac, the whole egg, 1 egg yolk, and the pistachios. Add the diced bread.
Mix well. Weigh the mixture. Season it with 1tablespoon (17g) salt and apinch of pepper per 2pounds (1kg). Mix again.
Add the flour. Mix well. Dice the foie gras and add that to the filling. Leave the filling to rest in the refrigerator for 1 hour. Peel the shallots and cut them in half. Dice them into small cubes and add them to the filling.
Making the Crust
Preheat the oven to 350°F (180°C). Roll out one package of pastry on parchment. Place a circle 7inches (18cm) in diameter in the middle. Fill it with the filling. Smooth it out with the back of a spoon. Gently remove the circle. Mix the remaining egg yolk with 1teaspoon of water and apinch of salt. Brush alittle of this glaze around the edge of the filling.
Lay the second layer of pastry over the filling. Press carefully to make the edges stick together. Trim the pastry to within ½inch (12mm) of the filling. Take away the surplus pastry, and put it aside*.
Trim the parchment to within ¼inch (6mm) of the pastry. Brush the tart with the egg yolk glaze.
Press all around the edge of the tart with the back of a pastry wheel to adhere the two layers together. Cut some decorations out of the pastry scraps, using cookie cutters.
Make alittle hole in the middle of the tart with the point of a peeler by turning it around gently.
Mark out furrows on the top of the tart. Stick the pastry decorations on top of them. Make a small ball of pastry and place it on the “chimney.” Glaze the top of the tart again. Slide the tart onto a baking tray with its paper. Place it in the oven and bake for 50 minutes.
Make the Roanne Sauce
Melt 2teaspoons (10g) of butter in a saucepan. Add the duckling or duck carcass and trimmings. Peel the shallot and cut it into rings.
Peel the garlic cloves and cut them into pieces. Add the shallots and garlic to the pan. Mix them and leave them to cook for 5 minutes. Add the stock cube and the wine. Simmer for 20 to 25 minutes.
Beat the remaining butter to soften it. Add the flour, little by little, while mixing, to make a beurre manié. Strain the sauce through a fine sieve. Bring it to a boil, then remove the fat with a skimmer.
Put half of the beurre manié into a ladle. Add alittle sauce and beat it with a whisk. Pour it into the sauce and mix well. Add the rest of the beurre manié in the same way. Leave it to cook for 5 minutes. Check the seasoning.
Dice the foie gras. Strain the sauce again. Add the foie gras and the Cognac.