Duxelle is a minced mixture of finely chopped mushrooms and shallots, mixed with herbs and browned in butter. This French preparation makes a delectable stuffing for pies, tarts, omelettes or an equally compelling topping for bruschetta, crostini and pilaf. Duxelle has a certain complexity in its flavors, which when added to a dish, gives a touch of extravagance to it. No wonder that a duxelle, when sautéed with ground chicken, brings the best out of a dish. In this recipe, ground chicken duxelle is used to fill up a tartlet which makes a delicious mouthful for starters. Its crispy crust pairs well with its savory filling, which in turn delivers somewhat intense flavor to the dish. A splash of wine used in this recipe boosts up the zest of the duxelle while the cream at the finale turns it into a mellowing creamy experience. However, while making the ground chicken duxelle filling, the type of mushroom used is the most important factor. If you want your duxelle to hit hard at your palate, go for wild porcini mushrooms. But brown or white mushroom is ideal if you want to underplay the flavors and keep it much simple. So bake this tartlet for starters and begin your meal with an elegant note.
- For the filling:
- • 1 lb ground chicken
- • 450 gm button mushrooms, minced
- • 2 shallots, finely chopped
- • 25 gm butter
- • 2 tbsp cooking wine
- • 50 ml whipped cream
- • Salt and pepper to taste
- For the tartlets:
- • 8 spring onions
- • 150 gm readymade puff pastry
- Even out the puff pastry until it is nearly 2 mm in thickness.
- Place it on the tartlet tins to line them, cut out the excess pastry around the edges and poke some holes at the bottom with a fork.
- Put the moulds in an oven and bake in the oven for about 15 minutes or until they turn crispy golden brown.
- Boil the spring onions in salted water briefly before transferring them to cold water; draina and set aside.
- While the tartlets bake, start making the filling by sautéing the ground chicken in a skillet until it browns; season with salt and pepper.
- Keep the sautéed chicken aside in a bowl and put some butter to the same pan.
- Add the shallots to the pan and stir them for a couple of minutes before they are joined by the mushrooms.
- Continue to sauté the duxelle over medium heat until the juice disappears and stir in the ground chicken.
- Meanwhile, pour some wine in a separate pan and cook until it reduced to half its original volume and thickens.
- Add the cream to it and cook to reduce the sauce further.
- Toss the ground chicken duxelle to this mixture and sprinkle a dash of seasoning to it.
- Cook the mixture for another 5 minutes and then turn off the heat.
- Spoon in the filling into the tartlets and top it up with the blanched spring onions.
- Serve and enjoy!