Leg pastilla

For the leg pastilla, take off the grouse legs and colour then in some oil in a saucepan, deglaze with the port and add your mirepoix vegetables and stir. Braise for approximately 90 minutes or until the grouse is falling off the bone.
Leave to cool down in the liquid. When cool remove the meat from the bone. Mix with a little of the red wine sauce to bind it and some cabernet sauvignon vinegar and chopped parsley to taste.
Wrap the mix in the feuille de brick pastry and deep fry for 2 minutes when serving.

Koffmann Cabbage

sweat the shallots and garlic in the butter until softened then add the lardons and cook until they have coloured. Add the cabbage and the white wine and reduce the wine to nothing.
Add the stock and simmer for 30 minutes until the stock has reduced by half.

Bread puree

make a milk infusion by simmering all the ingredients apart from the butter and breadcrumbs. Leave to sit for 30 minutes off the heat to intensify the flavour then strain through a sieve.
Add the butter and place back on the heat. Whisk in the breadcrumbs and season. The mix will instantly thicken. Transfer to a blender and blitz until smooth.

Grouse

When it comes to the grouse you will need to set your oven to 200 celcius. Season with salt and pepper and brown the grouse crown and place in the oven for 8 minutes for pink. Make sure the bird rests for at least 8 minutes before carving.
Sauté the foie gras in a dry pan and place in the oven for 3 minutes until soft to the touch but be careful to not forget it as it will disappear!

To serve, place the grouse on top of the cabbage with a large dollop of the bread puree. Plate the leg pastilla and the foie gras and drizzle on the Armagnac sauce.