Recipe: Duck Strips with Cep Mushroom Sauce

1 Clean the cep mushroom and cut it into thin strips. Chef's note: I always use the most damaged ceps for making sauces. I clean them, cut them into strips, and freeze them. This works wonderfully for sauces.

2 Melt the butter in a non-stick saucepan. When it just begins to simmer, add the cep pieces and let them melt slowly until lightly golden.

3 Add the cognac and reduce. You can also use Armagnac or any other spirit such as Port, but cognac masks the flavor of the cep less.

4 Add the heavy cream and simmer gently.

5 Meanwhile, sear your duck strips in a pan without any fat.

6 Plate your dishes and serve immediately. As an accompaniment, I serve an individual potato gratin, which looks more elegant, with a Provençal tomato and a small bundle of green beans. Enjoy!