Duck breasts with Mustard
Instructions
In a hot frying pan put a little olive oil extra virgin and duck breasts.
Turn them over 2 or 3 times for 5 minutes, add salt and pepper.
Pour the cognac and fiammeggiate.
In the same Pan put butter and when it is foamy, add the mustard dissolved in a bit of cream.
When the mixture is creamy put breasts on fire.
Remove them from the Pan, slice them up and cover with the remaining sauce.
Ingredients and dosing for 4 persons
- 2 big duck breasts
- 1 dram of cognac
- 1 tablespoon of mustard
- 40 g of butter
- Little of olive oil extra virgin
- Salt
- Pepper