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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