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WMMB - Duck, Wild Mushroom and Wisconsin Fontina Cheese Strudel

WMMB - Duck, Wild Mushroom and Wisconsin Fontina Cheese Strudel

Duck, Wild Mushroom and Wisconsin Fontina Cheese Strudel

By Chef Ulrich Koberstein

Wisconsin Milk Marketing Board


Source: Wisconsin Milk Marketing Board

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Ingredients & Directions

1/2 cup
8 oz. (about 3 cups)

1/4 cup
1 teaspoon
2 teaspoons
1 teaspoon
4 cups
4 oz.

4 large sheets
1/2 cup
3 cups (12 oz.)

Assorted wild mushrooms (cremini, shiitake, morel, etc.), cleaned and sliced 1/8-inch thick
Shallots, chopped
Garlic, chopped
Fresh rosemary leaves, chopped
Fresh thyme leaves, chopped
Fresh baby spinach
Duck confit, shredded
Salt and black pepper to taste
Phyllo dough (about 16x13 inches)
Butter, melted and clarified
Wisconsin Fontina Cheese, finely shredded, divided

  • Heat oven to 350°F. Melt 1/2 cup butter in large sauté pan. Add mushrooms, shallots, garlic, rosemary and thyme; cook 2 to 3 minutes or until mushrooms render their liquid; reserve.
  • In another large sauté pan, sauté spinach until wilted. Combine spinach with mushrooms and duck. Season with salt and pepper.
  • Cover phyllo dough with moist cloth to prevent drying. Remove one layer and place on work surface. Brush with clarified butter; sprinkle with about 1/2 cup Fontina Cheese. Repeat layers twice; end with layer of phyllo dough.
  • Drain any liquid from mushroom and duck mixture; stir in 1 1/2 cups Fontina cheese. Place the filling along long edge of dough. Roll into uniform roll and fold ends under. Roll should resemble a large eggroll. Place on large baking sheet.
  • Bake 20 minutes or until golden brown. Cool and slice into 4 sections. Serve with a simple green salad dressed and your favorite dressing.

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