12/10/2026
The best thing about a Sunday roast is enjoying it all over again the next day, but let me show you how I turned these leftover Gressingham Duck Legs into this cosy autumn tart with garlicky mushrooms and caramelised onions. 🧄 🍄🟫 🧅
1. Preheat your oven to 220°C / 200°C Fan / Gas Mark 7. Shred the duck leg meat into bite size pieces and set aside.
2. Rinse your mushrooms and slice thinly. Into a pan, add 1 tbsp of butter and 2 crushed garlic cloves. Cook for 2-3 minutes on a medium heat, then add the sliced mushrooms and sauté down until all the moisture has evaporated from the mushrooms. Around 5-7 minutes.
3. In a smaller pan, add 1 tbsp of oil and add 1 sliced red onion. Soften and then add 1 tbsp of brown sugar, and 1 tsp balsamic glaze.
4. Unroll your puff pastry (I used ) and brush over with your garlic butter (1.5 tbsp of butter, melted; 2 crushed garlic cloves and a little parsley, chopped). Then, scatter the mushrooms, red onions and shredded duck.
5. Using a fork, press all the borders of the pastry, then brush with an egg wash or milk and bake for 20-22 minutes until golden. Slice and enjoy!
