Yield: 6 Servings
Measure | Ingredient |
---|---|
⅓ cup | Duck meat; diced |
⅓ cup | Pheasant breast; diced |
1 tablespoon | Leeks; thin-sliced |
2 tablespoons | Sherry wine |
2 tablespoons | Red wine |
1 tablespoon | Praline paste |
1 tablespoon | Sour cherries |
⅔ cup | Demi-glaze or wine gravy |
\N \N | Salt and pepper to taste |
1 pack | Wonton skins |
\N \N | Semolina flour |
3 tablespoons | Frangelica |
2 tablespoons | Ground filberts |
⅔ cup | Heavy cream |
1 cup | Butter |
\N \N | Salt and pepper |
\N \N | Fried julienne of zucchini, carrots, and squash |
STUFFING
FRANGELICA BUTTER
GARNISH
Saute duck and pheasant in butter; add leeks, sherry, red wine with praline paste; reduce by half. Add sour cherries and demi-glaze.
Reduce, season, cool. Stuff wonton skins using egg wash to secure, and semolina flour on outside of wanton.
Reduce Frangelica to two tablespoons; add filberts and cream. Reduce.
Whisk in butter a tablespoon of a time. Season to taste. Garnish with fried julienne of zucchini, carrots, and squash. Servings: 6.
by chef Matt Vanaria of Highlawn Pavilion in West Orange, New Jersey printed in The Record, Northern New Jersey, November 15, 1995