Duck Breasts With Mustard

Preparation:

Preparation: Put a little extra-virgin olive oil and the duck breasts in a hot pan. Turn them 2 or 3 times for 5 minutes, add salt and pepper. Pour in the cognac and flame. Put the butter in the same pan and, when it is bubbly, add the mustard dissolved in a little cream. When the mixture is creamy put the breasts back on the heat. Remove them from the pan, slice them and cover them with the remaining sauce.