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Shredded duck vol-au-vent
Preparation
20 min
Cooking time
10 min
Servings
5 servings
Ingredients
- 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
Preparation
- In a saucepan, warm the béchamel sauce, shredded duck, five-spice powder and water chestnuts over low heat for about five minutes.
- In another saucepan of boiling salted water, cook the snow peas and carrots for five minutes.
- Drain and add to the béchamel sauce.
- Adjust seasoning to your liking.
- Fill each vol-au-vent shell with the mixture and garnish with basil leaves.
