I still remember the first stroganoff I’d ever eaten. The creamy mushroom and beef sauce was incredible and unlike anything we usually ate in our household as kids. Sadly though I’m pretty sure that stroganoff was made from a seasoning packet full of crap…. and I reckon if I ate it today I would still think it was awesome lol!
Reaching closer to my 30’s I think I’m allowed to make variations on recipes like this and call it “the adult’s version”. Fancier meat, fancier mushrooms and alcohol! And oh my word I’m not kidding, this turned out to be one of the yummiest dishes eaten at my table.
If you love rich, indulgent and flavourful then please give this one a go :D!
I have served mine on fresh pan fried gnocchi. Alternatively you could enjoy the stroganoff with some pasta, mashed potato or rice.
You will need:
- 2 duck breasts
- 1 tsp nutmeg
- 2 tbs flour
- 1 tbs Worcester sauce
- 3 garlic cloves, minced
- 1 shallot, diced
- 2 cups of dry sherry
- 2 cups of water
- ½ cup sour cream
- 500gm assortment of mushrooms – I had oyster, enoki and king oyster
- 1 tbs butter
- olive oil
- sprigs of thyme
- salt and pepper
- shaved parmesan
- 4 serves of fresh gnocchi (if that’s what you choose to have your stroganoff with)
Coat the duck breasts with the flour (this will help thicken the sauce), nutmeg and season with salt and pepper. Heat a heavy based pan on the stove on high and add a dash of olive oil. Drop the duck in the pan and seal on all sides. Add the shallot and garlic then saute until soft. Pour in the sherry with the worcester sauce and use a wooden spoon to scrape all the bits off the bottom of the pan that may have got stuck, leave to simmer for about 5 minutes. Throw in the thyme and add the water, season with salt. Cover with a heavy lid and bring the heat down to med-low. Leave to simmer for 40 minutes until the meat is soft.
Remove the duck breasts onto a board and using two forks, shred the meat. Add it back to the pot.
In a separate pan, saute your mushrooms with the butter. When they are cooked, add them to the stroganoff with all the juices. If your sauce has reduced quite significantly then slowly add some hot water from the kettle, remember to re-season if you need to.
Using tongs, remove the thyme stalks from your pot. Lastly, stir in the sour cream. It should be nice, thick and gravy like now. Give it a taste and season with salt & pepper if needed.
Serve on your pasta, gnocchi or potato with some shaved parmesan and cracked black pepper. Yum!!