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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