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2 Luv-a-Duck Roast Duck Legs
2 sheets butter puff pastry
1 young leek, halved washed & thinly sliced
8 swiss brown mushrooms, quartered
1 tlsp vincotto
60g Persian feta cheese
50g golden walnut halves
Salt & pepper to taste
Tartlet cases maybe prepared well ahead of time and store in an airtight tin.
Luv-a-Duck confit duck legs or fresh duck legs may also be used. Simply cook/ heat per pack instructions and shred the duck meat from the bone.
Cumquat marmalade maybe used in place of vincotto for a delicious difference.