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Shredded duck vol-au-vent
Shredded duck vol-au-vent

Shredded duck vol-au-vent

Preparation 20 min
Cooking time 10 min
Servings 5 servings


  • 625 mL (2 1/2 cups) béchamel sauce
  • 2 duck thighs confit, shredded
  • 5 mL (1 tsp) five-spice powder
  • 250 mL (1 cup) water chestnuts, diced
  • 500 mL (2 cups) snow peas, cut on the bias
  • 2 medium carrots, diced
  • 6 store-bought vol-au-vent shells
  • Salt and freshly ground pepper
  • Basil leaves


  1. In a saucepan, warm the béchamel sauce, shredded duck, five-spice powder and water chestnuts over low heat for about five minutes.
  2. In another saucepan of boiling salted water, cook the snow peas and carrots for five minutes.
  3. Drain and add to the béchamel sauce.
  4. Adjust seasoning to your liking.
  5. Fill each vol-au-vent shell with the mixture and garnish with basil leaves.
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