Seared Duck Breast in Cream Sauce Flambeed with Cognac

Instructions

1. Score the skin of the duck breast in a crisscross pattern without cutting into the meat.
2. Season both sides of the duck breast with salt and ground black pepper.
3. Heat a skillet over medium heat and place the duck breast skin side down without any fat added.
4. Cook the duck breast skin side down for about 6 to 8 minutes until the skin is golden brown and crispy.
5. Flip the duck breast and cook the other side for 3 to 4 minutes for medium rare, adjust time for desired doneness.
6. Remove the duck breast from the skillet and let it rest on a plate covered loosely with foil.
7. In the same skillet, reduce heat to low and add unsalted butter and minced shallot.
8. Cook the shallot gently until translucent, about 2 minutes, stirring occasionally.
9. For the cognac into the skillet carefully and ignite with a long lighter or match to flambe.
10. Allow the flames to subside naturally while stirring the sauce gently.
11. Add heavy cream to the skillet and stir to combine with the reduced cognac and shallots.
12. Simmer the cream sauce for 2 to 3 minutes until slightly thickened.
13. Slice the rested duck breast thinly and arrange on a plate.
14. For the cream sauce over the sliced duck breast and serve immediately.