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Duck, Wild Mushroom and Fontina Cheese Strudel recipe

Duck, Wild Mushroom and Fontina Cheese Strudel.

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

  • Heat oven to 350°F (175°C).
  • Melt 1/2 cup butter in large sautpan. Add mushrooms, shallots, garlic, rosemary and thyme; cook2 to 3 minutes or until mushrooms render their liquid; reserve.
  • In another large saut pan, sautspinach until wilted. Combine spinach with mushrooms and duck.Season with salt and pepper.
  • Cover phyllo dough with moist cloth toprevent drying. Remove one layer and place on work surface. Brushwith 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 duckmixture; stir in 1 1/2 cups Fontina cheese. Place the fillingalong long edge of dough. Roll into uniform roll and fold endsunder. Roll should resemble a large eggroll. Place on large bakingsheet.
  • Bake 20 minutes or until golden brown.
  • Cool and slice into 4 sections.
  • Serve with a simple green salad dressedand your favorite dressing.

    Serves 4.

    *Available in gourmet food stores.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

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