Served as main course. Non-vegetarian dish.

STUFFING

1/3 cup Duck Meat, diced

1/3 cup Pheasant Breast, diced

1 Tablespoon Leeks, thin-sliced

2 Tablespoon Sherry Wine

2 Tablespoon Red Wine

1 Tablespoon Praline Paste

1 Tablespoon Sour Cherries

2/3 cup Demi-glaze or Wine Gravy

Salt and Pepper to taste

1 packet Wonton skins

Semolina Flour

FRANGELICA BUTTER

3 Tablespoon Frangelica

2 Tablespoon Ground Filberts

2/3 cup Heavy Cream

1 cup Butter

Salt and Pepper

GARNISH

Fried julienne of Zucchini, Carrots, and Squash

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.

Serves: 6

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