Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Game
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----STUFFING-----
1/3 c Duck meat -- diced
1/3 c Pheasant breast -- diced
1 tb Leeks -- thin-sliced
2 tb Sherry wine
2 tb Red wine
1 tb Praline paste
1 tb Sour cherries
2/3 c Demi-glaze or wine gravy
Salt and pepper to taste
1 pk Wonton skins
Semolina flour
-----FRANGELICA BUTTER-----
3 tb Frangelica
2 tb Ground filberts
2/3 c Heavy cream
1 c Butter
Salt and pepper
-----GARNISH-----
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
