Brioche Filled With Duck Liver

Preparation:

Preparation: For this preparation you need to get two rectangular trays, with a capacity of 2 and 2.5 l respectively. Carefully clean the liver, removing cuticles and blood vessels, then sprinkle it evenly with salt, white pepper, mace and allspice and place it in a bowl. Pour the Port and Armagnac on top, cover the terrine with a sheet of transparent film and let it rest in the refrigerator for 24 hours. After this time, remove the liver from the container, pour the marinade into a saucepan, bring to the boil and cook over moderate heat until 2-3 tablespoons of liquid are obtained. Place half of the liver on the bottom of the smaller pan, wet it with the marinade, finally add the rest of the liver. Prepare the dough: sift the flour into a bowl, add the yeast dissolved in the warm milk and the butter, melted and once warm, mix with the eggs, sugar and a pinch of salt. Work everything until you get a smooth, dry dough, cover the bowl with a cloth and leave it to rest at room temperature for about half an hour. Roll out the dough into a rectangular sheet of 40x60 cm and use it to line the bottom and sides of the larger pan, making sure that the dough overflows the edges. Unmold the liver, wrap it in the slices of lard and put it in the pan lined with pasta. Close the excess pastry over the filling, then make a few cuts and two holes on the surface where you will insert 'chimneys', i.e. small cones for the release of steam. Let the brioche rest at room temperature until it has almost doubled its volume. Brush the surface with the egg yolk and cook in the preheated oven (220 degrees) for 45-55 minutes. Then pour the jelly inside the brioche through the chimneys and let it cool completely; remove the chimneys and serve.