Slow Cooker Duck Stroganoff with Long Grain Brown and Wild Rice
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
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 coke perfect brown rice every time.)
1/2 cup wild rice, prepared according to package directions)
- Mix buttermilk, 1 teaspoon garlic powder, 1 teaspoon smoked paprika and 1 teaspoon black pepper.
- Soak duck breasts several hours or overnight in buttermilk mixture.
- In a sieve or colander, drain and rinse duck breast pieces; drain on paper towels.
- In a shallow bowl, mix flour, salt, mustard and pepper. Add duck cubes in batches; toss to coat.
- In a large skillet or Dutch oven, heat Riceland Rice Bran oil to cover; add in unsalted butter.
- Add duck breast cubes to skillet and brown on all sides; drain on paper towels.
- In a 5-qt. slow cooker, layer onion, mushrooms, celery, bell pepper, duck pieces and garlic. Pour broth over top. Stir in tomato paste.
- Cook, covered, on LOW 5-7 hours or until meat is tender., stirring once half way through cooking.
- Just before serving, stir in sour cream.
- 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