Duck and Mushroom Duxelle Filled Veal With Scotch Gravy

May 09, 2023May 9, 20230 2
Duck and Mushroom Duxelle Filled Veal With Scotch Gravy - an elegant and flavorful dish
in Entree

Prep

20 min

Cook

30 min

Ready In

50 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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 veal fillets
salt and pepper
7 ounces grand delice cheese , sliced ( can use havarti or swiss )

Nutrision Information

Servings Per Recipe
4
Calories
850
Sugar
5g
Fat
73g
Duck and Mushroom Duxelle Filled Veal With Scotch Gravy is a luxurious dish that is perfect for a dinner party or special occasion. The dish takes inspiration from classic French cuisine and has been elevated with the use of rich flavors like duck, mushrooms, and Scotch whisky. The tender veal fillets stuffed with duxelle mixture and cheese are bursting with rich flavors and the Scotch gravy enhances the dish even further. It's a dish that will impress even the most discerning of palates.

Instructions

1.Preheat oven to 400°F (204°C).
2.Start by preparing the duck and mushroom duxelle. In a food processor, pulse the duck, mushrooms, shallots, and pesto sauce until finely chopped.
3.Melt butter in a pan over medium heat. Cook the duxelle mixture for 5 minutes until the liquid evaporates. Add the white wine, Scotch whisky, and demi-glace. Cook for a further 10-15 minutes until the mixture thickens.
4.Take each veal fillet and cut a deep slit down the center to create a pocket for stuffing. Season with salt and pepper. Stuff each fillet with the duxelle mixture and sliced cheese.
5.Heat oil in a pan and sear the veal fillets for 2-3 minutes until browned on all sides. Transfer to a baking dish and bake for 10-12 minutes until cooked to your liking.
6.While the veal is cooking, prepare the Scotch gravy. In a pan, heat the remaining duxelle mixture with any pan juices. Add heavy cream and simmer until thickened. Add Scotch whisky to taste.
7.Serve the veal with the Scotch gravy drizzled over the top and garnish with fresh herbs.

PROS

This dish is elegant and packs a punch of delicious flavors.

The combination of the duck and mushroom duxelle, veal, and Scotch gravy is a mouth-watering treat for the taste buds.

CONS

Veal is a relatively expensive ingredient and may not be easily accessible in some areas.

This dish requires a bit of preparation time and skill to prepare.

HEALTH & BENEFITS

Veal is a good source of protein, iron, and vitamin B12.
Mushrooms are low in calories and are a good source of antioxidants and vitamin D.
However, this dish is high in fat due to the use of butter, cream, and cheese.

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