Mushroom Persillade vol au vents with Shredded Confit of Duck

By vegar

Justine Schofield

Ingredients

• 4 medium sized vol au vent shells
• 2 Confit of duck leg, heated and shredded finely
• Olive oil
• 500 g Selection of mushrooms (button, Swiss brown, enoki, chestnut etc.), finely chopped
• 2 cloves garlic, finely chopped
• 25 g butter
• 1/4 cup White wine
• 100 ml cream
• juice and zest 1/2 a lemon
• 1/2 bunch of flat leaf parsley, finely chopped

Preparation

Step 1

Heat the vol au vent shells in a 180c 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