Duck And Mushroom Duxelle Filled Veal With Scotch Gravy Recipe

Name: Duck And Mushroom Duxelle Filled Veal With Scotch Gravy
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in this decadent French masterpiece! Our Duck & Mushroom Duxelle Stuffed Milk-Fed Veal with Scotch Gravy is a luxurious dish, perfect for a special occasion. Tender veal fillets are expertly stuffed with a rich mixture of duck, earthy mushrooms, and fragrant shallots, then seared to perfection and topped with melted cheese. The accompanying scotch gravy adds a depth of flavor that elevates this dish to culinary excellence. While traditionally made with veal, you can easily adapt this recipe using pork tenderloin for a more budget-friendly option. Prepare to be amazed by the explosion of flavors!

Prep Time 20 mins

Cook Time 45 mins

Calories 691.8 kcal

Protein 102g

Rating 0.0 (1 Reviews)

Duck And Mushroom Duxelle Filled Veal With Scotch Gravy

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.