Mushroom and Duck Vol-au-Vent

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