- 2 lbs Duck breast chopped
- About 1/2 C flour for dredging
- 2 T Olive oil
- 2 c White wine ( I use a slight late harvest that is a little sweet)
- 15 oz Chicken broth
- 12 oz Mushrooms roughly chopped
- 1 Large onion thinly chopped
- 8 oz Sour cream
- 1 pack Mrs. Grass’s onion soup mix
- 1 t Fresh Rosemary
- 1 t Fresh Sage
- 1/2 t Red pepper flakes
Heat up the olive oil in a dutch oven on medium high heat. Dredge the duck breast in the flour. I like to put my flour dredge in a ziplock bag because it allows for shaking the meat in the bag without messy hands and a messy kitchen.
In a wine glass, pour a nice portion of wine for yourself and enjoy while cooking. This is a very necessary step.
Once the oil is hot, place the breast in the hot oil and flip when seared. Once both sides are seared, deglaze with the wine and chicken broth. Throw all other ingredients and seasonings into the pot, turn the heat to low and just let it cook away for 3 hours. Once the dish is about a half an hour from being done check you dish and if it is of gravy consistency then it is perfect, if not turn the heat up slightly and let reduce till it is like gravy. Dump in 8 oz of sour cream and 1/4 C parmesan cheese, stir.
I love black rice but really you can use any rice that you like and just follow the directions on the package. This could take up to 45 minutes.
Garnish with chives and parmesan cheese!!