Duck And Mushroom Duxelle Filled Veal With Scotch Gravy

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Duck and mushroom duxelle filled milk-fed veal with cheese and scotch gravy. This french dish is a really decadent stuffed veal. delicious. it’s a little expensive to make. I do this with pork tenderloin its much cheaper and i find that the pork has more flavor.

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Steps

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In a food processor , pulse duck meat , mushrooms , 4 of the shallots and pesto until combined and smooth.

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In a skillet , melt butter over medium- high heat and cook duck mixture until shallots are softened.

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Add wine and cook until wine is evaporated: set aside.

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Chop remaining shallot.

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In skillet , cook remaining shallot in a bit of water until softened.

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Add scotch and boil until reduced by half.

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Add demi-glace or chicken stock and reduce by half.

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Set aside.

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Using a paring knife , make a slit on one side of each of the fillets and make a pocket.

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Stuff each fillet with duck mixture.

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Heat skillet over high heat and sear all sides and season with salt and pepper until hint of pink remains.

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Top each fillet with sliced cheese and broil until melted and golden.

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Serve with scotch gravy.

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Ingredients

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boneless duck leg, mushrooms, shallots, pesto sauce, butter, white wine, scotch whisky, demi-glace, veal fillets, salt and pepper, grand delice cheese