Duck And Mushroom Duxelle Filled Veal With Scotch Gravy Recipes

MUSHROOM DUXELLE

Steps:

• In a large saute pan, heat the olive oil. When the oil is hot, add the mushrooms and saute for 6 minutes. Add the shallots and garlic and continue to saute for 4 minutes. Season with salt and pepper. Add the port wine and cook until almost all the liquid has cooked off, about 4 to 6 minutes. Remove the duxelle from the pan and cool completely. Season the entire quail with Essence. Stuff the quail with the duxelle and set aside.

DUCK AND MUSHROOM DUXELLE FILLED VEAL WITH SCOTCH GRAVY

Steps:

• In a food processor, pulse duck meat, mushrooms, 4 of the shallots and pesto until combined and smooth.
• In a skillet, melt butter over medium- high heat and cook duck mixture until shallots are softened.
• Add wine and cook until wine is evaporated: set aside.
• Chop remaining shallot. In skillet, cook remaining shallot in a bit of water until softened. Add Scotch and boil until reduced by half.
• Add Demi-glace or chicken stock and reduce by half; set aside.
• Using a paring knife, make a slit on one side of each of the fillets and make a pocket.
• 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.