Tantalise your guests’ tastebuds with these gourmet appetisers.


  • 4 medium sized vol au vent shells

  • 2 Confit of duck leg, 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


  • 1.

    Heat the vol au vent shells in a 180c oven for 10 minutes or follow packet directions.

  • 2.

    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.

  • 3.

    Incorporate half of the shredded duck meat to the mushroom mixture. Fill the vol au vents with the mushroom and duck.

  • 4.

    Garnish with a little more of the duck.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 698kj
  • Fat Total 64g
  • Saturated Fat 24g
  • Protein 18g
  • Carbohydrate 8g
  • Sugar 4g
  • Sodium 98mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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