Yield: 6 Servings
|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|
|Salt and pepper to taste|
|1 pack||Wonton skins|
|2 tablespoons||Ground filberts|
|⅔ cup||Heavy cream|
|Salt and pepper|
|Fried julienne of zucchini, carrots, and squash|
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