Recipe: Duck Strips with Wine Sauce

Sauce preparation:

1- Finely chop the shallots.
Melt a knob of butter mixed with a drizzle of oil in a small saucepan. When the mixture is hot, gently melt the shallots in it, avoiding browning. The shallots are done when they are completely translucent and form a smooth, well-bound mixture.
Then add a small glass of Cognac to the saucepan and flambé. Salt and pepper.

2- Return to heat and add ½ bottle of good red Bordeaux wine. Bring to a boil, then let reduce by 1/3 over low heat, stirring regularly.
When the reduction is achieved, taste and correct the seasoning and acidity. (If the mixture is still too acidic or too vinous, add a piece of sugar). Let it reduce a few more minutes.

3- Shortly before serving, incorporate 200 g of fresh butter, piece by piece, whisking constantly (mount the sauce). This last operation is done on the edge of the heat (and at the last moment because this sauce should not wait). As soon as it is thickened, pour this sauce into a gravy boat and serve.

4- Preparation of the duck strips:
Place the duck strips on a shallow plate, sprinkle them with salt, pepper and thyme flowers, turn them in three tablespoons of olive oil and let them marinate for ½ hour.

5- Prepare a good wood fire to have a good bed of embers. Spread out the embers, let them cool down for a few minutes, then place the duck strips on the grill and sear them about three minutes on each side.
Of course, you can sear the duck strips under the oven broiler, or on the cast iron grill of the stove... but it's more festive in the fireplace!

6- Service: Place the hot duck strips in a hot dish, sprinkle them with finely chopped fresh parsley and