Goulasch of Mountain Duck Breast

Instead of plucking or skinning the entire bird we choose just to fillet out the breasts, recovering most of the rich red meat. Many duckhunters dislike the taste of Mountain Duck but making the meat into a goulasch makes a rich tasteful meal.

750 gms Mountain Duck Breast
2 tablespoons olive oil
3 medium sized onions
1 tablespoon paprika
good pinch cummin
2 cloves garlic, crushed
salt and pepper
pinch marjoram
3 tomatoes
1 green capsicum (pepper)
1 red capsicum (pepper)
2 1/2 cups water
1 1/2 cups dry red wine
2 chicken stock cubes
3 tablespoons cornflour
4 tablespoons water for cornflour
4 tablespoons sour cream

The breasts are sliced into a stir fry or cubed. Thinly slice and dice the onions, seed and chop the capsicum (pepper), skin and chop the tomatoes.

Olive oil is heated in a frying pan or wok. Fry the onions for about four minutes.

Add the duck breast and cook until coloured and sealed all over for approximately eight minutes, stirring continually.

Add the red and green capsicum.

Add the paprika, cummin, garlic, seasonings and majoram. Mix in and cook for a minute.

Add the tomatoes. Simmer for ten minutes.

Stir in the wine, water and crumble in stock cubes.

Cover and cook slowly for 1 1/2 hours until meat is tender.

When ready to serve dissolve the cornflour in water and stir into the meat, cooking for two to three minutes until thickened.

Place a dollop of sour cream on top of each serving.

Of course Barossa Red is mandatory.

The finished product. Served with red wine,
here a Barossa Valley Estate "Epiphany" Shiraz,
mashed potatos and pumpkin, steamed carrots and peas.