I used duck thighs to make stews. Remove the skin from the meat and remove the bones. Cut the meat into medium pieces, fry the duck in a deep frying pan in a small amount of vegetable oil until golden brown.
Pull the meat into a plate, and put the onion sliced in half rings in the same pan. Stir fry for 3 minutes. Then add flour and fry for another minute.
Then pour wine and water to the onion, bring to a boil, salt to taste.
Return the duck to the pan, add the thyme. Cover and simmer for 30-40 minutes.
Then add the mushrooms, if they are large, then cut in half or 4 parts, simmer another 10 minutes.
Pour in the cream, add the mustard and the garlic passed through the press. Hold it for a few more minutes and serve.
Mushroom stew with duck in cream turns out to be very tender, juicy and satisfying, serve this stew with mashed potatoes. For cooking, you can use any part of the duck only without bones and skin, cream can also take a little less fat. To make the dish successful, use your favorite spices and herbs. This dish is perfect for lunch or dinner, and can also be served on the festive table.