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

Confit Duck Legs

Method

1. 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.
2. 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.
3. 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.

Products used

Confit Duck Legs

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