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Smoked Duck Strudel

by 

From Chef Guy Reinbolt at Broussard's

Yield: 4 servings

Ingredients: 

For the strudel: 
4 oz. smoked duck 
1/4 cup shitake mushrooms 
1/4 cup Portobello mushrooms
2 tbsp. onion, chopped
2 tbsp. garlic, chopped 
2 bunches parsley, chopped 
2 tbsp. unsalted butter 
1 bay leaf 
pinch of thyme 
1/2 cup vegetable stock 
1/3 cup white wine 
8 sheets of feuille de brick (or phyllo dough) 
1/2 cup of 40% heavy cream 

For the daikon salad: 
1 daikon radish 
1 bunch of cilantro 
1/3 cup rice vinegar 
2 lemons, juiced 
2 tbsp. sugar 
1 tbsp. salt 
1 tbsp. minced chives 

For the barbecue sauce: 
1/3 cup brown sugar 
2 tbsp. celery, diced 
2 tbsp. leeks, diced 
2 tbsp. onion, diced 
2 tbsp. garlic, minced 
3/4 cup tomato paste 
2 oz. dried cranberries
1 cup vegetable stock 

Method: 

For the strudel:
  1. Clean mushrooms and remove stems. Cut into small dice.
  2. Combine onion, garlic, thyme, and bay leaf with butter in a saucepan over medium-high heat. Sweat until translucent.
  3. Add mushrooms and sweat until tender.
  4. Add white wine, stock, cream, and smoked duck. Cook to a coating consistency.
  5. Top with chopped parsley. Divide the mixture into eight parts. Roll each into a sheet of the phyllo dough.
  6. In a sauté pan with butter, cook until golden brown on each side.

For the daikon salad:

Julienne the daikon radish and marinate in a mixture of cilantro, lemon juice, sugar, salt, and rice vinegar overnight. Sprinkle with chives.

For the barbecue sauce:

Combine all ingredients in a medium saucepan and simmer for an hour. Strain. Add dried cranberries. 

To plate:

Place a pyramid of daikon salad in the center of the plate. Cut the strudel on a bias and arrange around the daikon salad, leaning the 3 pieces of strudel on each other. Sauce the plate around all ingredients and serve.

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