Duck And Mushroom Duxelle Filled Veal With Scotch G

Name: Duck And Mushroom Duxelle Filled Veal With Scotch Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces boneless duck leg; 14 ounces mushrooms, trimmed; 5 shallots; 1 tablespoon pesto sauce; 1/2 cup butter; 1/3 cup white wine; 1/3 cup Scotch whisky; 1 1/3 cups demi-glace or 1 1/3 cups chicken stock; 4 (7 ounce) veal fillets; salt and pepper; 7 ounces grand delice cheese, sliced (can use havarti or swiss)

Servings: persons

1
In a food processor, pulse duck meat, mushrooms, 4 of the shallots and pesto until combined and smooth.
2
In a skillet, melt butter over medium- high heat and cook duck mixture until shallots are softened.
3
Add wine and cook until wine is evaporated: set aside.
4
Chop remaining shallot. In skillet, cook remaining shallot in a bit of water until softened. Add Scotch and boil until reduced by half.
5
Add Demi-glace or chicken stock and reduce by half; set aside.
6
Using a paring knife, make a slit on one side of each of the fillets and make a pocket.
7
Stuff each fillet with duck mixture. Heat skillet over high heat and sear all sides and season with salt and pepper until hint of pink remains. Top each fillet with sliced cheese and broil until melted and golden. Serve with Scotch Gravy.

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 ounces boneless duck leg, 14 ounces mushrooms, trimmed, 5 shallots, 1 tablespoon pesto sauce, and more.

Yes, Duck And Mushroom Duxelle Filled Veal With Scotch Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Duck And Mushroom Duxelle Filled Veal With Scotch Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions