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2 Luv-a-duck confit duck legs, shredded
8 slices good quality white bread
125 g Dijon mustard
20 g melted butter
Béchamel
25 g butter
1 ½ Tblsp. plain flour
240 ml milk
115 g comte cheese, grated
55 g parmesan cheese, grated
salt and pepper to taste
Alternatively, store bought béchamel sauce can be used.
For the assembly and cooking of the croquet:
Recipe courtesy of Chef Ian Curley