An elegant appetizer, crisp phyllo doughenrobes a delicious duck confit. Recipe by Chef Ulrich Koberstein.
Recipe: Duck, Wild Mushroomand 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 16×13 inches)
1/2 cup butter, melted and clarified
3 cups (12 ounces) Wisconsin Fontina Cheese, finely shredded- divided use
*Available in gourmet food stores.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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