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Method :
Season skin of duck with salt and
pepper. Bake at 180C for 1 hour or until
cooked through. Remove duck from pan and allow to
cool. Pour out all the fat from the pan and
replace with oil. Add onion and place pan over medium
heat. Cook onions for 5 minutes or until
tender. Pour in stock and cook for 8 minutes. Add wine, bring to the boil, reduce
heat and simmer for 5 minutes, scraping bottom of pan with a wooden
spoon. Pour sauce into a large bowl and cool
to room temperature. When duck is cool enough to handle,
remove meat from bones, cut into large dice and add to sauce. Add the sour cream to sauce and stir
to combine. Serve at room temperature or slightly
chilled. Garnish with parsley, if desired.
Serves 4
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