INDIANA DUCKLING STRUDEL
PHYLLO:1 one-pound box phyllo dough Oil or clarified butter Wax paper or parchment paper Lay down one sheet wax paper. Next, lay down one sheet phyllo on top of wax paper. Butter phyllo with brush, taking care not to rip phyllo. Add another phyllo sheet on top; butter. Repeat this process three more times. Add sixth layer of phyllo on top of buttered layers, but do not butter. Cut layered sheets of phyllo in half, cross-wise. Repeat entire procedure until all phyllo is used. NOTE: Work quickly, as the phyllo dries in minutes.Skip to next paragraph
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FILLING: Oil 1 whole duckling, cleaned of fat or silver skin, or 3- to 6-ounce duckling breast cut into 1/4-inch slivers 3 shallots, minced 3 cloves garlic, finely chopped 3/4 tablespoon minced fresh ginger 2 medium-sized fresh peaches, skinned and cut into small wedges 1 teaspoon cumin 1/2 teaspoon dry mustard 1 tablespoon ancho chili, finely chopped 2 sprigs fresh tarragon (about 1 tablespoon) 2 sprigs fresh thyme (about 1/2 tablespoon) 1 1/2 cups apple juice 1/4 cup cider 1/2 tablespoon Spanish paprika Cornstarch and water 1 head Napa cabbage, cut into 1/4-inch pieces
Quickly saute duckling pieces in large pan over high heat, using about 2 tablespoons oil. Cook rare, and remove to flat container and refrigerate. Using same pan, lightly saute next 3 ingredients for 3 minutes. Add dry ingredients, herbs, and ancho chili and cook for 1 minute. Add cider and cook for 5 minutes. Add apple juice and cook for 3 minutes. Add peaches and cook for 4 to 6 minutes. Add a mixture of cornstarch and water to thicken sauce slightly. Remove from heat and cool.
NAPA CABBAGE: Sweat cabbage in large pan with sides and season with salt and pepper and cool.
STRUDEL SAUCE 4 tablespoons minced shallots 2 tablespoons minced fresh ginger 1 1/2 ounces fresh orange juice (about 3 tablespoons) 1/4 cup champagne vinegar 8 Damson plums, or 6 purple plums, seeded and chopped
Combine all ingredients and cook until plums are very tender. Puree sauce and strain.
ASSEMBLE STRUDEL: Lay a small amount of cabbage at the smallest end of the phyllo, leaving 1/4 inch at each end. Next, layer about 3 ounces of duckling on top of cabbage. Next, layer 5 slices of peach on top of duckling, and 1 1/2 tablespoons of filling sauce. Gently roll strudel and butter seam (should make about 10 8-inch rolls). Fold ends and brush top (seamless side) with butter. Cook in 400-degree F. oven for about 15 minutes or until brown. Cut each roll into 3 angled slices with serrated bread knife. Serve with plum sauce. Serves about 10.