10cl fresh cream
80 grams of smoked fillet of fattened duck
8 Cabecous de Rocamadour
Roll out the pie pastry and cut into larger disks than your standard size pie moulds. Butter the pie moulds and then place the pie pastry in them. In a salad bowl mix in the milk, cream and 4 Rocamadours that you have previously crushed. Cut the fillet of duck into fine slices, mix in with the cheese spread. Fill the pie pastry with this mixture, and cap off with the remaining four Rocamadours cheeses.
Cook in an oven (number 4) for 20 minutes. Serve hot.