I just wanted to thank wheels for his blog post on deboning a chicken and making a duxelle.
http://localfoodheroes.co.uk/?e=628
My duxelle was with mushrooms, onion, spinach, garlic, smoked pork loin on one side and some spiced capocollo on the other. Mine doesn't seem to be as reduced as Phil's, but for a first time it was pretty tasty.
Duh .....After some researching (looked up duxelle in the dictionary) I found that a duxelle is taken down to a paste consistency.