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:
- Clean mushrooms and remove stems. Cut into small dice.
- Combine onion, garlic, thyme, and bay leaf with butter in a saucepan over medium-high heat. Sweat until translucent.
- Add mushrooms and sweat until tender.
- Add white wine, stock, cream, and smoked duck. Cook to a coating consistency.
- Top with chopped parsley. Divide the mixture into eight parts. Roll each into a sheet of the phyllo dough.
- 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.
