Duck Stroganoff

[Feathers and Fins]

[rps]

Outstanding idea! Duck would fit the semi tart sauce perfectly. At Cordon Bleu, the chef teaching stroganoff said to keep the chunks thicker to prevent "drying" the meat out. People do this often, even in pot roasrts and stews. Some time, if someone gave me the supplies, I might put together a recipe that does not depnd on a mix? Hint, hint?

[Feathers and Fins]

Oh I can do that... might need to substitute duck for goose though, they are more abundant

[Terrierman]

Made it more than once. It's a great dish and works really good with Venison as well.