Preheat the oven to 180 °C (350 °F).
Season the duck thighs with salt and pepper.
In a large oven-proof, high-sided pan, heat the duck fat over medium heat. Cook the duck thighs for 7 to 8 minutes on each side until a deep golden-brown colour, then set aside on a plate. Remove, as necessary, some of the cooking fat from the pan until 30 ml (2 tbsp) remains.
In the same pan, cook the mushrooms for 5 to 7 minutes, until the water has evaporated.
Add the onion to the pan and cook for 2 to 3 minutes.
Add the garlic and continue cooking for 1 minute.
Add the flour and paprika and cook for 1 minute, stirring with a wooden spoon. Gradually add the chicken stock while stirring. Bring to a boil.
Return the duck thighs to the pan. Cover and cook in the oven for 1 hour 30 minutes to 2 hours, until the meat falls easily from the bone.
About 10 minutes before the duck finishes cooking, cook the egg noodles al dente in a large pot of salted boil-ing water. Drain.
Carefully remove the duck from the pan and set aside on a plate. Add the sour cream and the parsley to the pan and stir until well combined. Heat for 1 minute.
Add the egg noodles to the pan and stir.
Serve the duck thighs over the Stroganoff noodles.
