For the duck pie, rinse a duck mold with cold water and line with cold puff pastry, (leaving enough pastry to seal over the edge of the mold).
Arrange bacon on top of pastry. Chill. Mix the duck meat with whipped cream, yolk, apple juice, butter and salt, pepper and spices, knead in the nuts.
Then fill this farce into the form, cover with bacon and close with puff pastry. Leave an opening in the lid so that steam can come out. Bake in the oven at 200 degrees for about 40 minutes.
Let the pâté cool and only then turn out and cut.
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