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Slow Cooker Duck Stroganoff with Long Grain Brown and Wild Rice

Slow Cooker Duck Stroganoff with Long Grain Brown and Wild Rice

Ingredients:

4 wild duck breasts*, cut in bite-sized cubes
2 1/2 cups buttermilk (or to cover)
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon freshly cracked black pepper
Riceland Rice Bran Oil
2 Tablespoons unsalted butter
Flour
1/2 teaspoon ground mustard
1/2 teaspoon smoked paprika
1/2 teaspoon cracked black pepper
1/2 teaspoon ground allspice
Dry white wine
1 medium onion, sliced and rings separated
1/2 cup coarsely chopped celery
1/4 cup chopped red bell pepper
8 ounces baby portobellas, stems removed and sliced
2 cups unsalted beef stock or broth
1 clove garlic, minced
3 Tablespoons double-concentrated tomato paste
1 cup sour cream
1 4.6-ounce box Riceland Rice ’N Easy Long Grain and Wild Rice, prepared 
 (or 1 cup Riceland Long Grain Brown Rice, prepared with 1 teaspoon poultry seasoning, 2 Tablespoons dried onion and 1 Tablespoon unsalted butter (See how to cooke perfect brown rice every time HERE.)
1/2 cup wild rice, prepared according to package directions)

Directions:

  1. Mix buttermilk, 1 teaspoon garlic powder, 1 teaspoon smoked paprika and 1 teaspoon black pepper.
  2. Soak duck breasts several hours or overnight in buttermilk mixture.
  3. In a sieve or colander, drain and rinse duck breast pieces; drain on paper towels.
  4. In a shallow bowl, mix flour, salt, mustard and pepper. Add duck cubes in batches; toss to coat.
  5. In a large skillet or Dutch oven, heat Riceland Rice Bran oil to cover; add in unsalted butter.
  6. Add duck breast cubes to skillet and brown on all sides; drain on paper towels.
  7. In a 5-qt. slow cooker, layer onion, mushrooms, celery, bell pepper, duck pieces and garlic. Pour broth over top. Stir in tomato paste.
  8. Cook, covered, on LOW 5-7 hours or until meat is tender., stirring once half way through cooking.
  9. Just before serving, stir in sour cream.
  10. Serve over prepared Rice ’N Easy Long Grain and Wild Rice (or alternate preparation).

*Note: We prefer mallard or teal breasts. Four large mallard breasts are enough for this recipe. You would need 6-8 teal breasts however.

Adapted from What’s Cooking in Vail