Ingredients

400 grams mixed wild mushrooms

half a chinese bbq duck

balsamic vinegar

brown sugar

puff pastry

Method

Pre-heat oven to 220

Chop up duck and slice mushrooms.Combine well.

In a saucepan over a low heat dissolve 1 tblsp sugar into ½ cup balsamic vinegar.

Pour over duck and mushroom and mix well.Put mixture into individual ramekins and cover with puff pastry cut to measure.

Pop in oven for 10 minutes or until pastry is puffed and golden.

Serve onto plate by turning upside down.

You have to have pinot with this!

Serves 4 as a main or 6 as an entree.

I seriously love this dish