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An elegant appetizer, crisp phyllo dough
enrobes a delicious duck confit. Recipe by Chef Ulrich Koberstein.
Duck, Wild Mushroom
and Fontina Cheese Strudel
- 1/2 cup butter
8 ounces (about 3 cups) assorted wild mushrooms (cremini, shiitake,
morel, etc.), cleaned and sliced 1/8-inch thick
1/4 cup shallots, chopped
1 teaspoon garlic, chopped
2 teaspoons fresh rosemary leaves, chopped
1 teaspoon fresh thyme leaves, chopped
4 cups fresh baby spinach
4 ounces duck confit, shredded*
Salt and black pepper to taste
4 large sheets phyllo dough (about 16x13 inches)
1/2 cup butter, melted and clarified
3 cups (12 ounces) Wisconsin Fontina Cheese, finely shredded
- divided use
- Heat oven to 350°F (175°C).
- Melt 1/2 cup butter in large sauté
pan. Add mushrooms, shallots, garlic, rosemary and thyme; cook
2 to 3 minutes or until mushrooms render their liquid; reserve.
- In another large sauté pan, sauté
spinach until wilted. Combine spinach with mushrooms and duck.
Season with salt and pepper.
- Cover phyllo dough with moist cloth to
prevent drying. Remove one layer and place on work surface. Brush
with clarified butter; sprinkle with about 1/2 cup Fontina Cheese.
Repeat layers twice; end with layer of phyllo dough.
- Drain any liquid from mushroom and duck
mixture; stir in 1 1/2 cups Fontina cheese. Place the filling
along long edge of dough. Roll into uniform roll and fold ends
under. Roll should resemble a large eggroll. Place on large baking
sheet.
- Bake 20 minutes or until golden brown.
- Cool and slice into 4 sections.
- Serve with a simple green salad dressed
and your favorite dressing.
Serves 4.
*Available in gourmet food stores.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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