Recipe: Duck Strips with Cep Mushroom Sauce

Name: Duck Strips with Cep Mushroom Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: French
Ingredients: 12 duck strips; 1.1 cups (25 cl) heavy cream; 1.1 oz (30 g) butter; 1 large cep mushroom; 0.4 cup (10 cl) cognac; Salt and freshly ground pepper

By AFTouch-Cuisine 4.8/5 (5 reviews)

Prep 10 min

Cook 15 min

Total 25 min

Servings 4 serv.

Duck strips are the tender breast meat, pan-fried without added fat and dressed with a cep mushroom and cognac sauce. Ready in 15 minutes. Serve with a potato gratin and green beans. A restaurant-quality meal you can finish fast.

Ingredients for 4 servings

Adjust for

servings

12 duck strips
1.1 cups (25 cl) heavy cream
1.1 oz (30 g) butter
1 large cep mushroom
0.4 cup (10 cl) cognac
Salt and freshly ground pepper

Step-by-step directions

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!

Chef Patrick's Comment

For presentation you can roll, when cooked, the strips onto small skewers. This beautiful recipe can also be served with fresh salsify sautéed in duck fat.