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Duck Stroganoff

3 tablespoons canola oil
8 duck breasts, sliced thinly
1 medium onion, finely chopped
3 tablespoon butter
1 pound fresh sliced mushrooms
2 cups half-and-half or cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
2 tablespoons white wine
1 cup sour cream

Heat canola oil in a large skillet over medium heat. Add duck and onion and cook quikcly. Duck should still be pink inside. Remove. Add butter and mushrooms and sauté until mushrooms are tender. Remove mushrooms and add flour to pan drippings. Stir constantly for about 1 minute. Add hald-and-half, salt, pepper and nutmeg. Stir constantly until thickened. Add duck, onion and mushrooms and simmer briefly to heat through. Add wine and sour cream to hot mixture and heat but do not boil. Serve immediately over wild rice.

February 2009 recipe.