Savory Duck Paprikash with Creamy Paprika Sauce

1.Pat the duck breasts dry with paper towels and season both sides with salt and black pepper.

2.Heat a large skillet over medium-high heat and add the olive oil. Once hot, place the duck breasts skin-side down in the skillet. Cook for about 6-8 minutes until the skin is crispy and golden brown. Flip the duck breasts and cook for another 4-5 minutes until the meat is cooked to your liking. Remove the duck from the skillet and set aside to rest.

3.In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for about 3-4 minutes until the onion is translucent.

4.Add the minced garlic and sliced bell peppers to the skillet. Cook for another 5 minutes until the peppers are softened.

5.Stir in the sweet Hungarian paprika, smoked paprika, and cayenne pepper. Cook for 1 minute to release the flavors of the spices.

6.Pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld together.

7.In a small bowl, mix the sour cream with the all-purpose flour until smooth. Gradually stir this mixture into the skillet, ensuring there are no lumps. Cook for another 2-3 minutes until the sauce thickens.

8.Slice the rested duck breasts and return them to the skillet, nestling them into the sauce. Allow them to heat through for about 2 minutes.

9.Taste the sauce and adjust seasoning with salt and black pepper as needed.

10.Serve the duck paprikash over cooked egg noodles or rice, garnished with fresh chopped parsley.