Duck wellington and the mushroom replacement

[u/mindar76]

Look, I know that sounds like a weird animated kid's movie, but I swear it's relevant.

I absolutely love duck, and I've been kicking around an idea of making a duck wellington. I have both the duck breasts and some duck breast prosciutto. My problem is my wife is allergic to mushrooms, so I'm trying to find an alternative. I'm thinking diced chestnuts but I'm not sure it'll give the right earthyness of mushrooms. I saw a recipe where the writer uses soy sauce and congnac while cooking down the chestnuts. I'm iffy on that combination. Regardless, since I'm dealing with duck I'll be likewise substituting the shallots in the duxelle with melted leeks, since it's a very similar flavor profile, but that duck and leek are just such a good combination.

A friend had recommended tempeh into the faux duxelle, but I've never used it before so I'm unfamiliar with the flavor, texture or haven't of the ingredient.

If anyone has suggestions, I'm ducky to hear them!

[u/jfgallay]

I got you. Chicken liver red wine paté.

[u/ishouldquitsmoking → u/jfgallay]

Pate was my suggestion also.