Rosemary and garlic shredded duck strudel with chevre cheese, caramelized onion and wild mushrooms. Topped with a walnut roasted red beet-basil pesto.

Filling

• 1 duck, roasted and shredded
• ¾ cup chevre cheese
• 1 cup sliced red onion
• 2 cup wild mushroom mix
• 3 T butter
• ½ cup fresh rosemary
• 4 garlic cloves
• S&P

Rinse duck in cold water, pat dry. Marinate with olive oil, ½ rosemary, ½ garlic, S&P and refrigerate for 3 hours. Preheat oven to 350 degrees, roast duck for 45-50 minutes. Let cool and pick meat, then shred and place in a large mixing bowl. Caramelize red onions by sautéing them in butter for 8-10 minutes on medium heat, stirring frequently. Add mushrooms and sauté for 8-10 more minutes. Put the mushrooms and onions in the bowl with the shredded duck and add the rest of the ingredients, combining well. S&P to taste.

Pesto

• 4-5 medium roasted red beets
• 1 cup fresh basil
• ½ cup toasted walnuts
• ½ cup parmesan
• 3 cloves garlic
• 1 cup extra virgin olive oil
• S&P

Add all ingredients to a food processor and combine well until smooth.

Phyllo

• 1 lb or 20 sheets of phyllo dough
• ½ lb melted butter

On a cutting board place 1 single sheet of phyllo and lightly brush with melted butter. Fold in half and repeat. Fold in half and repeat again. Place a small spoonful of the filling at the base of the buttered phyllo dough and fold like a flag all the way to the top. Bake in oven at 350 degrees for 12-15 minutes or until light brown and crispy. Top with the pesto and serve.