Duck fricassée

Ingredients for 2 servings:

• 4 handfuls of duck meat, cooked and plucked
• 1 onion(s)
• 1 tbsp oil
• 200 g mushrooms, fresh
• 1 cup peas, frozen, 150 ml cup
• 1 small carrot(s)
• 400 ml milk
• 200 ml water or broth
• 1 tbsp, heaped cornstarch, approx.
• lemon juice
• salt and pepper
• cane sugar
• curry
• possibly cream

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Recycling leftovers

Peel and finely dice the onion. Trim and trim the carrots, peel and finely dice if desired. Brush the mushrooms and thinly slice them. Sauté the onion in oil. Add the carrots and continue to sauté. Now add the mushrooms and continue to sauté. Pour in the milk and simmer. Add the cornstarch to the water and thicken. The amount can be adjusted to your taste, depending on how thick you want it. Bring to a boil. Now add the peas, followed by the meat, and simmer gently for another 10 minutes. Season with lemon juice, salt, pepper, cane sugar, and curry powder, and add a little cream if desired. Serve with rice and salad.