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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a food processor, pulse duck meat, mushrooms, 4 of the shallots and pesto until combined and smooth. | 2. In a skillet, melt butter over medium- high heat and cook duck mixture until shallots are softened. | 3. Add wine and cook until wine is evaporated: set aside. | 4. Chop remaining shallot. In skillet, cook remaining shallot in a bit of water until softened. Add Scotch and boil until reduced by half. | 5. Add Demi-glace or chicken stock and reduce by half; set aside. | 6. Using a paring knife, make a slit on one side of each of the fillets and make a pocket. | 7. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
duck leg	6	ounces	boneless	151.3	0.0	33.66	0.85
mushroom	14	ounces	trimmed	134.9436	26.949	8.8904	1.9448
shallot	5			576.0	134.4	20.0	0.8
pesto sauce	1	tablespoon		65.835	1.5892	1.5482	5.922000000000001
butter	1/2	cup		684.0	31.428	21.372	57.6
white wine	1/3	cup		-	-	-	-
scotch whisky	1/3	cup		151.3	0.0	33.66	0.85
demi glace	1 1/3	1/3		151.3	0.0	33.66	0.85
veal fillet	4			151.3	0.0	33.66	0.85
salt pepper				151.3	0.0	33.66	0.85
delice cheese	7	ounces	grand sliced	151.3	0.0	33.66	0.85

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.