Duck And Mushroom Duxelle Filled Veal With Scotch Gravy - cooking recipe

Ingredients

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)

Preparation

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.