Duck Stroganoff
- 2 duck breasts, skin removed and meat cut into 2cm strips
- 1 tbsp olive oil
- 2 tbsp butter
- 1 chopped onion
- 1 red capsicum, cut into strips
- 150g brown mushrooms, chopped
- 1 tsp mustard
- 200ml soured cream
- 150ml chicken stock
- Pasta, to serve
- Fry the duck strips in 1 tbsp of oil, seasoning well and stirring for 1 minute. Remove the duck from the pan and set aside. Add a splash more oil to the pan and cook the onions for 5 mins, then stir in the capsicum and garlic to cook for 5 mins more. Remove and set aside with the duck.
- Add the butter to the empty pan and cook the mushrooms with some seasoning for 5 mins. Pour in the stock, stir in the cream and mustard, then bring to a simmer and return the onion and capsicum to the pan. Simmer to thicken, then return the duck strips to the mixture and cook for 2 mins. Serve with pasta and some more black pepper.
20 mins
2 serving