In a deep fry pan on medium high heat and oil, saute off the onions, then garlic, then carrots, celery, leek and mushrooms until soft. Add herbs and season lightly with salt and pepper.
Add in 1 tbsp for flour and cook the flour through, then add your chicken stock cube and water. Continue to cook it until the liquid has reduced and thickened.
Take the mix off the heat and mix in the diced smoked duck.
Put the mix in 1 medium - big ramekins , cut the puff pastry to size. Use a brush and brush the edge of your ramekin then place the puff pastry to the top and seal the edges.
With a fork, add a few holes int he middle so the mix can steam through, then liberally brush the pastry with egg and bake the ramekin off in a pre-heated oven at 180Deg C for roughly 20 mins or until the puff pastry if golden brown, risen and flakey.
Let it rest for 5 - 10 mins before serving.
Citrus Salad
Mix your salad ingredients together in a bowl, salad mix, cucumber, cherry toms.
Create your vinaigrette by whisking the lemon juice with olive oil until emulsified.
Dress and mix your salad and season with salt and pepper.
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