Mushroom Persillade vol au vents with Shredded Confit of Duck
from Everyday Gourmet with Justine Schofield
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
Products used
Method
- Heat the vol au vent shells in a 180°C oven for 10 minutes or follow packet directions.
- Heat the olive oil and butter and add the mushrooms and garlic.
- Sauté until golden. Now add white wine and reduce.
- Add cream and reduce again.
- Season with salt and pepper and add lemon juice. Finish off with the parsley.
- Incorporate half of the shredded duck meat to the mushroom mixture.
- Fill the vol au vents with the mushroom and duck.
- Garnish with a little more of the duck.