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 Rosemary, Marjoram and season liberally with salt and pepper.
Add in 1 tbsp for flour and cook the flour through, then add your chicken stock. 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 orange and lemon juice with olive oil until emulsified.
Dress and mix your salad and season with salt and pepper.
Notes for Trish:
For the Smoked duck, buy the premade one.. easier. If you can't get any, then we have to change the recipe. Let me know.
Salad Mix can be a mix of:
Cos Lettuce
Roquette
Coral Lettuce
Spinach Leaves
Butterhead Lettuce
Oakleaf
For the Orange juice, best to use fresh - so we can substitute with any fresh citrus of the day (BUT NO LIMES):
Orange
Mandarin
Grapefruit
Want to cook this with your team? D'Open Kitchen runs hands-on cooking team-building classes in Singapore.
