Duck Stroganoff with mushroom toast

Required products:

600 g duck fillet

300 g mushrooms

180 g thick sour cream

200 g dry white wine

200 g chicken bouillon cube

1 onion - head

2 tbsp. melted butter

1 orange juice

1 tsp. starch

1 tsp. paprika pink ground

ground black pepper, salt to taste

Fillet cut across the grain cubes and fry them in portions. Season with spices and put in a warm place.

Finely chopped onion and sliced mushrooms fry in the oil left over from frying the fillets, pour in the wine, broth and a little boiled down. Then add the starch, diluted orange juice, sour cream and fried, boil until thick, season with spices to taste.

Genereate the finished dish of boiled noodles or splice, decorate with greens. Separately submit mushroom toast