Salt and Pepper
Fried julienne of Zucchini, Carrots, and Squash
1 cup Butter
1/3 cup Duck Meat, diced
2 Tablespoon Ground Filberts
Salt and Pepper to taste
1 Tablespoon Praline Paste
1 packet Wonton skins
1 Tablespoon Leeks, thin-sliced
1 Tablespoon Sour Cherries
2 Tablespoon Red Wine
2 Tablespoon Sherry Wine
2/3 cup Demi-glaze or Wine Gravy
STUFFING
3 Tablespoon Frangelica
FRANGELICA BUTTER
1/3 cup Pheasant Breast, diced
GARNISH
2/3 cup Heavy Cream
Semolina Flour
Directions
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.
Served as main course. Non-vegetarian dish.
Serves: 6
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