Filling:
2 tablespoons olive oil
½ cup minced shallots
1 pound mix of morel, porcini and shitake mushrooms sliced thin
1 tablespoon finely chopped garlic
1 cup chopped tomatoes
2 cups shredded smoked duck breasts
1 cup chicken stock
2 cups ZD Reserve Pinot Noir
1 tablespoon butter
1 tablespoon parsley, chopped

Sauce:
1 cup Sour Cream
2 tablespoons Lime Juice
Cilantro to taste

Cigaring
8 Phyllo sheets, thawed
1stick unsalted butter, melted
Black Mustard Seeds
2 Large Eggs, beaten

Filling:
In large sauté pan heat olive oil and add the shallots. Season the shallots with salt and pepper. Saute for 2 minutes. Stir in the mushrooms and garlic. Saute for 2 minutes. Add the tomatoes. Saute for 1 minute. Stir in the duck meat. Saute for 1 minute. Stir in the stock and the ZD Reserve Pinot Noir and bring to a boil. Reduce to simmer and cook till desired consistency. As the finishing touch add the butter and parsley.

Sauce:
Combine sour cream, lime juice and cilantro and put in a squeeze bottle.

Cigaring:
Put 1 phyllo sheet on work surface, brush with melted butter. Top with another phyllo sheet, brush with butter. Halve buttered sheets crosswise. Spread 1/4c of duck filling near the edge of one of the stacks. Roll up tightly, leaving ends open. Transfer roll, seam side down to baking sheet. Repeat with 2nd stack . Lightly brush rolls with eggs wash, sprinkle with mustard seeds. Cut each roll crosswise in 4 pieces. Bake at 350 until golden. Around 10-12 minutes. Finish with a squeeze of Sauce.