brunch Photography by Jay Adkins
Erling Jensen’s
Duck Strudel 3 cups pulled confit duck meat 1 cup roasted diced heirloom squash 1 cup onion diced 1 cup celery diced 1 cup red cabbage
1 cup chopped chanterelle mushrooms 1 tsp thyme chopped 1 tsp oregano chopped Salt and pepper to taste 1 sheet puff pastry Egg wash
Caremalize the onions and add in the celery. Continue cooking until celery begins to soften, then add the mushrooms and cook until they have released all their moisture. Add red cabbage, herbs and season. Chill mixture.
Puff Pastry Cut ribbons along the long edges of the dough, roughly one inch apart. Place filling in the middle between ribbons, then braid the ribbons over the filling. Egg wash the exterior. Bake at 400 for 12–15 minutes or until golden brown. 54 / 4Memphis