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Duck Thighs Stroganoff Style

  • Preparation : 25 minutes
  • Cooking : 106 minutes
  • Portions : 4


  • 4 Brome Lake Ducks duck thighs
  • Salt and pepper to taste
  • 30 ml (2 tbsp) melted duck fat
  • 1 x 227 g package brown mushrooms, quartered
  • 1 onion, chopped
  • 10 ml (2 tsp) chopped garlic
  • 30 ml (2 tbsp) all-purpose flour
  • 5 ml (1 tsp) paprika
  • 375 ml (1 1/2 cups) chicken stock or bouillon
  • 1 litre (4 cups) large egg noodles
  • 125 ml (1/2 cup) 14% sour cream
  • 30 ml (2 tbsp) chopped fresh parsley


  1. Preheat the oven to 180 °C (350 °F).

  2. Season the duck thighs with salt and pepper.

  3. 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.

  4. In the same pan, cook the mushrooms for 5 to 7 minutes, until the water has evaporated.

  5. Add the onion to the pan and cook for 2 to 3 minutes.

  6. Add the garlic and continue cooking for 1 minute.

  7. 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.

  8. 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.

  9. About 10 minutes before the duck finishes cooking, cook the egg noodles al dente in a large pot of salted boil-ing water. Drain.

  10. 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.

  11. Add the egg noodles to the pan and stir.

  12. Serve the duck thighs over the Stroganoff noodles.

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