Duck, Wild Mushroom and Cheddar Cheese Strudel

pound assorted wild mushrooms (such as crimini, shiitake, morel)

¼ pound confit and shredded duck meat

½ pound butter

¼ cup chopped, peeled shallots

1 teaspoon peeled, chopped garlic

2 teaspoons stemmed, chopped rosemary

1 teaspoon stemmed, chopped fresh thyme

4 cups baby spinach

1 box phyllo dough

3 cups finely shredded cheddar cheese

Salt to taste

Black pepper to taste

Wash any dirt from the mushrooms and dry quickly, sliced into 1/8-inch slices.

Melt the butter in a pan and saute the mushrooms, shallots, garlic, rosemary and thyme, 2 to 3 minutes until the mushrooms render their liquid and reserve.

In another pan, saute the spinach until wilted and combine with the mushrooms and confit duck.

Heat oven to 350 degrees. Open the phyllo package and unroll the dough. Cover the phyllo with a moist cloth while using to prevent it from drying.

Remove 1 sheet and place on a cutting board, brush with clarified butter sprinkle with cheddar cheese and top with another phyllo layer. Use about half of the cheddar cheese and keep the rest for the filling. Repeat until four layers are used.

Drain the mushrooms, spinach and duck and mix in the remaining cheese. Place the filling on the edge of the phyllo dough in a straight line. Roll the phyllo into a uniform roll and fold the ends under. This phyllo roll should now resemble a large egg roll in size and shape.

Bake until golden brown, about 10 minutes. Allow to cool and slice into 4 slices and serve with a simple green salad dressed with your favorite dressing.

Serves four.

Chef Ulrich Koberstein, American Club, Kohler, Wis.