Duck and mushroom stroganoff Recipe · Gressingham

Ingredients

• 2 Gressingham Duck breasts, skin removed and meat cut into 1 to 2cm strips
• 1 tbsp light olive oil
• 2 tbsp salted butter
• 1 onion, peeled, finely chopped
• 1 pepper, deseeded and cut inot 1cm strips
• 150g chestnut mushrooms
• 2 cloves of garlic
• 1 tsp Dijon mustard
• 200ml creme fraiche or sour cream
• 150ml chicken stock