DUCK AND MUSHROOM DUXELLE FILLED VEAL WITH SCOTCH GRAVY
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.
Provided by Marlitt
Categories Veal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 691.8, Fat 43.6, SaturatedFat 21.3, Cholesterol 249.6, Sodium 366.6, Carbohydrate 8, Fiber 1, Sugar 2.2, Protein 51.5
MUSHROOM DUXELLE - MY WAY!
My first time tasting a mushroom duxelle was in a French restaurant many years ago. Since then, it has become an intrical part of my cooking. This recipe has been changed from the original to become more "every day" cooking friendly.( I also have a less expensive, lower fat version of this-recipe#166346
Provided by Happy Harry 2
Categories Sauces
Time 50m
Yield 4 cups
Number Of Ingredients 9
Steps:
- Heat a large skillet that has a tight fitting cover.
- Add oil and bring just below smoking level.
- Add shallots, stir well to coat. Lower heat to medium-high. Fry shallots until they just start to turn golden brown.
- Add all the peppers, Season with the salt and pepper. Cook, stirring frequently, until they just start to become soft.
- Add all the mushrooms on top. Do Not Mix!
- Cover skillet, turn heat to low. Let simmer 10 minutes, then uncover.
- Add garlic and stir everything together.
- Continue to cook, UNCOVERED, until mushrooms have wilted to half the amount you started with -- about 15 minutes on low heat.
- You will have liquid from the mushrooms when finished. I keep the liquid with the mix as it adds flavor to most everything you use it for.
- *If you choose not to use shallots, you can use any type of onion you wish.
- This cooks down a great deal so plan accordingly. I always make more than I need because this freezes so well and can be use in so many different recipes.
CHICKEN STUFFED WITH SAVORY DUXELLES
A duxelles is a thick paste of mushrooms, shallots, and herbs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. In a large skillet over medium heat, heat 1 tablespoon oil. Add garlic and shallot; saute, stirring, until fragrant, about 1 minute. Add the mushrooms; cook, stirring, until mushrooms release their juices, about 4 minutes. Season with salt and pepper. Add white wine, and continue cooking until liquid has evaporated, about 10 minutes. Remove from heat, and stir in the parsley.
- Pull skin back from one chicken breast, keeping skin attached at one end. Season with salt and pepper. Mound 1/3 cup mushroom filling on breast; pull skin back over filling. Tuck ends under breast, forming a ball. Secure with toothpicks. Repeat with remaining chicken and filling.
- Place stuffed breasts in a roasting pan, keeping them close together but not touching. Drizzle remaining 1 tablespoon olive oil over top. Transfer to oven; roast until skin is golden brown and chicken has cooked through, about 35 minutes. Remove from oven, and serve.
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