For Valentine's this year, Chef Marcus is focused on creating slow-roasted menu feature dishes like this Wild Mushroom and Duck Strudel. Slow roasted dishes are perfect for busy dinner shifts, because you can prep them ahead and serve them quickly to keep the love birds happy and the tables turning! And with a dish as unique as this one, expect it to fly out of the kitchen.
What are you serving for Valentine's Day? We want to see your ideas too! Take a pic and tag us on Facebook, Instagram and Twitter.
6138929 Sysco Imperial Fresh Mushrooms Wild Blended Unsized
1170596 Dough Phyllo
2005296 Thyme Fresh Herb
3 cups wild mushrooms, cleaned and sliced 1/8-inch thick
1/4 cup shallots, chopped
1 teaspoon garlic, chopped
2 teaspoons fresh rosemary leaves, chopped
1 teaspoon fresh thyme leaves, chopped
4 cups fresh baby spinach
4 ounces duck confit, shredded
Salt and black pepper to taste
4 large sheets phyllo dough (about 16x13 inches)
1/2 cup butter, melted and clarified
3 cups Fontina Cheese, finely shredded - divided use
- Heat oven to 350°F.
- Meanwhile, melt butter in a large sauté pan. Then, add mushrooms, shallots, garlic, rosemary and thyme and cook 2 to 3 minutes (until mushrooms render their liquid).
- Set aside. In another large sauté pan, sauté spinach until wilted. Combine mushroom mixture, spinach and duck into one pan. Season with salt and pepper.
- Remove one layer of phyllo dough and place on work surface. Brush with clarified butter and sprinkle with about 1/2 cup cheese. Repeat layers twice, ending with a layer of phyllo dough. Be sure to cover the remaining phyllo dough with a moist cloth between uses to prevent drying.
- Drain any liquid from mushroom and duck mixture, then stir in 1 ½ cups cheese.
- Place the filling along the long edge of dough. Roll into a uniform roll and fold ends under. The roll should resemble a large eggroll.
- Place on large baking sheet and put into the oven to bake 20 minutes (until golden brown).
- Cool and slice into 4 sections. Serve.