Cut duck breasts into 1/2 inch wide strips and pat dry. Mix flour, pepper and paprika in a plastic bag. Place meat in bag and shake until fully coated with flour mixture. Heat olive oil in a 12 inch skillet using high setting. Place duck in skillet and quickly brown, do not overcook. Remove browned duck from skillet and set aside. Lower heat and add margarine (or butter), onions and garlic; cook until onion is tender, not brown. Return duck to skillet and mix together with onion mixture; add the mushrooms with their liquid; add sour cream and quickly heat until hot but not boiling. If necessary can add more water to sour cream for sauce. Remove from stove and serve over egg noodles.
NOTE: Wild duck is great for this recipe.
Ingredients
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Serves: 6 to 8
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6 duck breasts
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1 cup flour
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1 teaspoon black pepper
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1 teaspoon paprika
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2 tablespoons olive oil
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2 tablespoons margarine (or butter)
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1 onion, chopped (medium)
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4 cloves garlic, minced
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1 can Mushrooms (7 ounce Can)
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1/2 cup sour cream
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1 package egg noodles, cooked according to directions
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