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Duck with mustard sauce, mushroom-shaped potatoes
Crispy duck breasts served with a mustard, cognac and cream sauce, accompanied by potatoes shaped into small golden mushrooms. A recipe inspired by chef André Daguin, adapted for home cooking.
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Critical Success Points
- • Score the potatoes without cutting all the way through to keep the shape.
- • Render the duck fat over medium heat to achieve ultra‑crispy skin.
- • Flambé the cognac carefully to deglaze the pan safely.
- • Reduce the sauce to a coating consistency before adding the cream.
Safety Warnings
- • Flambéing cognac should be done away from the face and flammable materials.
- • Handle the very hot pan (≈225 °C) with kitchen gloves or tongs.
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