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