Duck And Mushroom Duxelle Filled Veal With Scotch Gravy – a delicious recipe with mushrooms, shallots, pesto sauce, butter, white wine, Scotch whisky. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
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
43
g
Fat
4
g
Carbs
40
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
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.
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