Duck Stroganoff
Ingredients
4 Luv-a-Duck Confit Duck Legs
3⁄4 cup Luv-a-Duck Duck Stock
1 large brown onion, sliced
2 cloves garlic, crushed
300g Swiss button mushrooms, sliced
1 tsp sweet paprika
1⁄2 cup white wine
2 tsp wholegrain mustard
2 tbsp tomato paste
1⁄2 cup crème fraiche or sour cream
Cooked pasta, to serve
Fresh parsley, to serve
Products used
Method
- Remove duck fat from packet and place duck fat in a large pan. Add legs, skin side down, and cook until browned all over. Remove to a plate, roughly shred and cover with foil to keep warm.
- Using the same pan, add the onion, garlic and mushrooms to pan and cook for 5 minutes or until soft. Add paprika and cook for a further 1 minute.
- Return duck legs to the pan and pour in wine, stock and add mustard and tomato paste. Simmer for 3-5 minutes or until duck is warmed through. Stir in crème fraiche. Serve stroganof with pasta and fresh parsley.