Recipe Sections
280g Flour Tortillas
250g Melted Butter
2 Pkts Luv-a-Duck Roast Duck Breast, sliced thinly
1 jar of Meridith Goats Cheese or 300gms soft fresh goats cheese
1 small jar of truffle oil
For the Mushroom Confit:
60gms Dried Forest Mushrooms, soaked and drained
100gms Fresh Button Mushrooms, finely sliced
1 onion, finely sliced
1 tbsp Olive oil
2 cloves garlic, crushed
2 thyme sprigs
2 tbsp flour
25g butter
250ml Luv-a-Duck duck stock
salt and pepper
In a heavy based saucepan, heat the olive oil, add the diced onions and garlic and cook until fragrant.
Add the thyme and mushrooms and stir through. Saute for 5 mins.
Add flour, stir to incorporate.
Add stock and let the mixture bubble gently for 10mins until it thickens.
Season to taste and set aside.
Preheat oven to 180C
Lay out the tortillas flat on a workbench, and using a 5cm cookie cutter, cut out about 48 rounds.
Brush both sides with melted butter and press down into small muffin or tartlet tins.
Bake for about 6 minutes or until golden.
Place a spoonful of the mushroom confit in each shell. Top with goats cheese and a small slice of the roast duck, season with salt and pepper and return to the oven for about 5 mins.
Whilt still warm, drizzle each one with a couple of drops of the truffle oil.
Transfer to a serving platter and serve immedialtly.