Duck and Mushroom Duxelle Filled Veal with Scotch Gravy
Elevate your culinary repertoire with this show-stopping recipe for **Duck and Mushroom Duxelle Filled Veal with Scotch Gravy**! Tender veal cutlets are stuffed with a luxurious filling of finely diced duck breast, earthy button mushrooms, aromatics, and fresh thyme, seared to perfection, and baked until succulent. Meanwhile, a rich scotch whisky gravy, laced with creamy beef stock, adds a bold and indulgent finishing touch. This dish marries classic French techniques with a whisky-infused twist, creating a meal that's as elegant as it is flavorful. Perfect for intimate dinners or special occasions, this recipe is sure to impress. Serve with a side of roasted vegetables or buttery mashed potatoes for a complete gourmet experience.
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Ingredients
- 1 piece Duck breast
- 200 grams Button mushrooms
- 2 pieces Shallots
- 2 pieces Garlic cloves
- 2 tablespoons Unsalted butter
- 1 teaspoon Fresh thyme leaves
- 4 pieces Veal cutlets
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons All-purpose flour
- 60 milliliters Scotch whisky
- 250 milliliters Beef stock
- 100 milliliters Heavy cream
- 1 tablespoon Fresh parsley (chopped)
- 4 pieces Kitchen string
Directions
Step 1
1. Preheat your oven to 180°C (350°F).
Step 2
2. Dice the duck breast into small cubes. Finely chop the mushrooms, shallots, and garlic.
Step 3
3. In a pan over medium heat, melt 1 tablespoon of unsalted butter. Add the shallots and garlic, sautéing until translucent.
Step 4
4. Add the mushrooms and thyme to the pan, cooking until all moisture is evaporated. Mix in the diced duck breast and season with a pinch of salt and pepper. Set this mushroom duxelle aside to cool.
Step 5
5. Lay out the veal cutlets on a clean surface. Lightly season both sides with salt and pepper. Place 2-3 tablespoons of the cooled mushroom and duck mixture in the center of each veal cutlet.
Step 6
6. Roll each veal cutlet tightly around the filling, securing with kitchen string to keep the rolls intact.
Step 7
7. Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the veal rolls on all sides until golden brown, about 2 minutes per side.
Step 8
8. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the veal is cooked through.
Step 9
9. While the veal is baking, prepare the Scotch gravy. In another pan, melt the remaining 1 tablespoon of butter over medium heat. Stir in the flour and cook for 1-2 minutes until a light roux forms.
Step 10
10. Carefully add the Scotch whisky to the pan, allowing it to simmer for 1 minute to burn off the alcohol. Gradually add the beef stock while whisking constantly to prevent lumps.
Step 11
11. Once the sauce thickens, stir in the heavy cream. Season with salt and pepper to taste, and keep warm over low heat.
Step 12
12. Once the veal is done, remove from the oven and let it rest for 5 minutes. Remove the kitchen string before serving.
Step 13
13. To serve, place a veal roll on each plate and drizzle generously with Scotch gravy. Garnish with freshly chopped parsley and enjoy!
Nutrition Facts
| Serving size | (1419.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2803.4 |
| Total Fat 184.4g | 0% |
| Saturated Fat 74.1g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 957.5mg | 0% |
| Sodium 3942.4mg | 0% |
| Total Carbohydrate 32.0g | 0% |
| Dietary Fiber 5.3g | 0% |
| Total Sugars 8.8g | |
| Protein 212.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 210.7mg | 0% |
| Iron 22.4mg | 0% |
| Potassium 3217.8mg | 0% |
Source of Calories