Recipe: Duck Strips with Porcini Mushroom Sauce

1/ Clean the porcini mushroom (I always use the most damaged ones for making sauces, I clean them, cut into strips and freeze it's great for sauces) cut it into small strips.
2/ Melt the butter in a saucepan (non-stick Tefal pan) when it just begins to simmer, add the porcini pieces and let it melt! very slowly... until you obtain a light coloration.
3/ Add the Cognac and let it reduce (you can also use Armagnac or any other alcohol Port... but Cognac masks the taste of the porcini less).
4/ Add the fresh cream and let it cook gently.
5/ Meanwhile, brown your strips in a pan without fat!
plate your dishes and serve immediately.
As a side dish I serve a gratin (individual is prettier!) of potatoes with a Provençal tomato and a small bundle of green beans... enjoy!