Ingredientes para Duck And Mushroom Duxelle Filled Veal With Scotch Gravy
- Boneless Duck Leg
- 1 cup finely chopped cremini mushrooms
- 5 large shallots, finely chopped
- Pesto Sauce
- 4 tablespoons butter
- White Wine
- Scotch Whisky
- Demi Glace
- Veal Fillets
- Salt and pepper to taste
- Grand Delice Cheese
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Como fazer Duck And Mushroom Duxelle Filled Veal With Scotch Gravy
- Preheat oven to 375°F (190°C).
- Prepare the Duxelle: In a food processor, combine 1 cup diced duck meat, 1 cup finely chopped cremini mushrooms, 4 large shallots (finely chopped), and 2 tablespoons pesto. Pulse until finely chopped but not pureed.
- Sauté the Duxelle: In a large skillet, melt 2 tablespoons butter over medium-high heat. Add the duck mixture and cook, stirring occasionally, until the shallots are softened and the duck is browned (about 8-10 minutes).
- Deglaze the Pan: Add 1/2 cup dry white wine to the skillet and cook, scraping up any browned bits, until the wine has almost completely evaporated (about 2 minutes). Set aside.
- Make the Scotch Gravy: Finely chop the remaining 1 large shallot. In the same skillet, cook the remaining shallot in 1 tablespoon of water until softened. Add 1 cup Scotch whisky and bring to a boil. Reduce heat and simmer until the liquid is reduced by half (about 5 minutes).
- Finish the Gravy: Stir in 1 cup demi-glace or chicken stock and simmer until reduced by half (about 5 minutes). Season with salt and pepper to taste. Set aside.
- Prepare the Veal: Using a sharp paring knife, carefully make a slit along the side of each veal fillet (about 4-6 ounces each) to create a pocket.
- Stuff the Veal: Spoon the duck duxelles evenly into the pockets of the veal fillets.
- Sear the Veal: Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large oven-safe skillet over high heat. Sear the stuffed veal fillets on all sides until nicely browned and a hint of pink remains in the center (about 2-3 minutes per side).
- Broil and Finish: Top each fillet with 1/4 cup of your favorite sliced cheese (gruyere or fontina recommended). Broil in the oven for 2-3 minutes, or until the cheese is melted and golden brown.
- Serve: Serve the stuffed veal fillets immediately, topped with the scotch gravy.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
8g
Fat
106g
Carbs
2g
