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500g Luv-a-Duck Confit Duck Legs
1 Tbsp extra virgin olive oil
4 French shallots, finely diced
2 carrots, diced
2 garlic cloves, crushed
50g butter
2 tbsp plain flour
½ cup red wine
1 cup beef stock
1 cup green peas, frozen
1 sheet puff pastry, cut into quarters
1 egg, lightly whisked
Recipe by Shelley Judge