| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | New Jersey | Game, Dumplings | 6 | Servings |
INGREDIENTS
| 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 | ||
| 3 | tb | Frangelica |
| 2 | tb | Ground filberts |
| 2/3 | c | Heavy cream |
| 1 | c | Butter |
| Salt and pepper | ||
| Fried julienne of zucchini, carrots, and squash |
INSTRUCTIONS
STUFFING FRANGELICA BUTTER GARNISH 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 Posted to MM-Recipes Digest V3 #321 Date: Sat, 23 Nov 1996 22:51:38 +0000 From: Linda Place <placel@worldnet.att.net>
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