Luv-a-Duck Recipes

Mushroom Persillade vol au vents with Shredded Confit of Duck Recipe
 

Mushroom Persillade vol au vents with Shredded Confit of Duck

from Everyday Gourmet with Justine Schofield

To Cook
40 minutes
How easy?
Medium...
Serves
4
Luv Rating
Not yet rated.

Not yet rated.


Login to add this to your cookbook Email this recipe

Log-in or Register using My Cookbook to save recipes.

Ingredients

4 medium sized vol au vent shells
2 Luv-A-Duck Ready Roasted Confit Duck Legs, heated and shredded finely
Olive oil
500g Selection of mushrooms (button, Swiss brown, enoki, chestnut etc.), finely chopped
2 cloves garlic, finely chopped
25g butter
¼ cup White wine
100 ml cream
juice and zest ½ a lemon
½ bunch of flat leaf parsley, finely chopped

Method

  1. Heat the vol au vent shells in a 180°C oven for 10 minutes or follow packet directions.
  2. Heat the olive oil and butter and add the mushrooms and garlic.
  3. Sauté until golden. Now add white wine and reduce.
  4. Add cream and reduce again.
  5. Season with salt and pepper and add lemon juice. Finish off with the parsley.
  6. Incorporate half of the shredded duck meat to the mushroom mixture.
  7. Fill the vol au vents with the mushroom and duck.
  8. Garnish with a little more of the duck.

Login to add this to your cookbook Email this recipe

Log-in or Register using My Cookbook to save recipes.


Reviews

Sorry, no ratings have been submitted for this recipe yet.



Rate & Review

Please enter in the word you see below:

If we approve your review for publication, it will appear on the site within 72 hours. Reviews are meant for the sharing of information by users of our recipes. Comments that are not original, are offensive or objectionable may not be published.