Recipe by Marlitt
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.
Top Review by chileman
Once again, I haven't personally tried this, but having cooked in commercial venues for years (running kitchens from pubs to white tablecloth for over 35 years) I question the idea of replacing a demi-glace (reduced brown stock [beef] thickened with roux) with chicken stock if the former is not available. They are two different animals, coincidentally from two different animals. The character and consistency of the finished product would be very different. I attempted to post this a week or two ago and would like to see it printed to see what the author has to say.
- 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)
Directions See How It's Made
- 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.