Mushroom and Duck Vol-au-Vent | RICARDO

Ingredients

• 6 large store-bought vol-au-vent (or already cooked)
• 2 cups (500 ml) asparagus cut into 1-inch (2.5-cm) pieces
• 1 onion, thinly slices
• 8 oz (227 g) white button mushrooms, sliced
• 2 tablespoons (30 ml) butter
• 1 tablespoon (15 ml) olive oil
• 1/4 cup (60 ml) unbleached all-purpose flour
• 1 1/4 cups (310 ml) chicken broth
• 1/2 cup (125 ml) white wine
• 1/4 cup (60 ml) 35% cream or 15% cooking cream
• The flesh of 2 duck confit legs, shredded
• Salt and pepper