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
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
ROASTED DUCK BREASTS WITH WILD MUSHROOM STUFFING AND RED-WINE SAUCE
Make like you're in a five-star restaurant by cooking up this decadent roast duck dish.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 17
Steps:
- Make the stuffing: Preheat oven to 350 degrees. Bake bread cubes in a single layer on a rimmed baking sheet until just golden, about 25 minutes. Let cool completely. Pulse in a food processor (in batches, if needed) until coarse crumbs form, about 15 seconds; transfer to a bowl. Add 1/4 cup oil; toss well. Spread breadcrumb mixture on the baking sheet, and bake, stirring occasionally, until deep golden brown, about 15 minutes. Transfer to a large mixing bowl.
- Heat remaining 3 tablespoons oil and 2 tablespoons butter in a large skillet over medium-low heat until butter has melted. Add leeks, celery root, and garlic; cook, stirring occasionally, until leeks are soft, about 15 minutes. Raise heat to medium. Stir in mushrooms and thyme; season with salt and pepper. Cook, stirring occasionally, until mushrooms are soft, about 10 minutes. Remove from heat. Stir vegetable mixture into breadcrumb mixture; let cool completely.
- Prepare the duck: Place duck breasts, skin sides up, on a cutting board. Using a sharp knife, score lines, 1/2 inch apart, in a cross-hatch pattern into the fat; cut almost all the way through, but do not cut into flesh. Season both sides with salt and pepper. Cut six 14-inch pieces of kitchen twine. Lay 3 pieces of twine about 2 inches apart on cutting board. Place 1 duck breast half, skin side down, crosswise over twine. Place about 1/2 cup stuffing on top of duck. Top with another breast half, skin side up. Tie together tightly with the twine. Repeat with remaining breasts. Stuffed duck can be refrigerated, covered, overnight. Bring to room temperature before cooking.
- Bake remaining stuffing: Preheat oven to 375 degrees. Butter an 8-inch square baking dish; set aside. Stir together remaining stuffing and 1 1/4 cups stock in a large bowl. Transfer to prepared dish. Bake until top is crisp and pale golden brown but center is moist, about 30 minutes.
- Meanwhile, cook the duck: Heat a large skillet over medium heat. Add duck breasts to skillet. Cook, turning once, until golden brown, 5 to 7 minutes per side. Transfer breasts to a plate; pour fat from skillet into a heatproof container. Return breasts to skillet, and place in oven. Cook until an instant-read thermometer inserted into the thickest part of the meat registers 125 degrees.for rare, 25 to 30 minutes. Transfer to a plate; let rest in a warm place, loosely covered with foil, 15 minutes. Pour fat from skillet.
- Make the sauce: Lightly wipe out skillet, and place over medium-high heat. Add wine; cook until reduced by half, about 5 minutes. Add port, if desired, and stock. Simmer until reduced by half, about 5 minutes. Add accumulated juices from the duck to skillet. Season with salt and pepper; whisk in butter. Pour sauce through a fine sieve into a gravy boat. Slice duck, and serve drizzled with sauce, with baked stuffing on the side.
DUXELLES: A WAY OF PRESERVING YOUR MUSHROOMS
Steps:
- Trim off, if necessary, the woody part of the mushroom stems, and with a damp cloth wipe off any dirt (don't immerse the mushrooms in water). Chop both stems and caps into small dice. Spread them out on a towel, and sprinkle the salt over them. After about 10 minutes, pat dry to remove excess juice. Meanwhile, heat the butter and oil in a fairly large skillet, toss in the shallot, and sauté it gently for about 2 minutes. When the mushrooms have released their liquid, add them to the shallot, and cook together few minutes, until the pan is dry. Cool, and store in the refrigerator for a few days or freeze.
DUXELLES STUFFED MUSHROOMS
Make and share this Duxelles Stuffed Mushrooms recipe from Food.com.
Provided by Mimi Bobeck
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Wipe mushrooms with a soft cloth to clean.
- Remove stems, mince, and set aside.
- Place caps into a large bowl, set aside.
- Heat 1/2 cup butter in a large skillet.
- Add onions; heat and stir for 5 minutes, until softened increase heat to high and add mushroom stems.
- Heat and stir until the moisture evaporates.
- Season with salt, pepper, and nutmeg.
- Add parsley and lemon juice, heat and stir until moisture evaporates.
- Remove from heat, set aside.
- Pour melted butter over mushroom caps in bowl remove each and wipe with your hands to coat well.
- Arrange cavity-up in a baking pan.
- Place 1 teaspoon butter into the cavity of each.
- Bake@ 400 degrees for 8-10 minutes, until golden.
- Fill each cap with 1 tablespoon of the duxelles mixture sprinkle each with onion flakes.
- Bake@ 400 degrees for 5 minutes, until tops are crisp and brown or pass under the broiler to brown lightly.
- Serve warm.
Nutrition Facts : Calories 860, Fat 92.5, SaturatedFat 58.4, Cholesterol 244, Sodium 1049.3, Carbohydrate 9, Fiber 1.8, Sugar 4, Protein 5
More about "duck and mushroom duxelle filled veal with scotch gravy recipes"
132109 GRILLED DUCK WITH WARM MUSHROOM SALAD AND TRUFFLE …
From recipeofhealth.com
DUCK BREAST GLAZED WITH WILD MUSHROOM SAUCE - TASTE FRANCE …
From tastefrance.com
DUCK AND MUSHROOM DUXELLE FILLED VEAL WITH SCOTCH GRAVY
From recipewise.net
SCOTCH FILLED RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
DUCK AND MUSHROOM DUXELLE FILLED VEAL WITH SCOTCH GRAVY
From latechef.com
MUSHROOM DUXELLES RECIPE (CLASSIC FRENCH) | THE KITCHN
From thekitchn.com
SCOTCH GRAVY RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
MUSHROOM AND SHALLOT DUXELLES RECIPE - THE SPRUCE EATS
From thespruceeats.com
DUCK AND MUSHROOM DUXELLE FILLED VEAL WITH SCOTCH GRAVY RECIPE
From recipeofhealth.com
BEST DUCK AND MUSHROOM DUXELLE FILLED VEAL WITH SCOTCH GRAVY …
From recipert.com
100 DUCK AND MUSHROOM WITH RECIPES - RECIPEOFHEALTH
From recipeofhealth.com
DUCK WITH MUSHROOM GRAVY - RECIPE - COOKS.COM
From cooks.com
DUCK AND MUSHROOM GRAVY | WILD GAME CUISINE - NEVADAFOODIES
From nevadafoodies.com
63452 DUCK AND MUSHROOM DUXELLE FILLED VEAL WITH SCOTCH GRAVY …
From recipeofhealth.com
MUSHROOM DUXELLE WITH PICKLED MUSHROOMS RECIPE
From greatbritishchefs.com
9 WHISKY SAUCE WITH MUSHROOMS RECIPES - RECIPEOFHEALTH
From recipeofhealth.com
VEAL DUXELLE - VINTAGE.RECIPES
From vintage.recipes
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #beef #poultry #french #european #dinner-party #veal #meat #duck
You'll also love