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          Cooking Recipe Ingredients:

• 4 magrets de canards (duck fillets)
• Salt, pepper, peanut oil
• 1bag ice-cubes

Sauce:

• 0.42 cups Cognac
• 0.63 cups red port-wine
• 1 tbsp. different peppercorns
• 2 ½ cups duck stock
• 2.1 cups cream

Pommes pailles:

• 2 large potatoes
• 2.1 pints peanut oil

     Cooking recipe preparation instructions:

1. Cut 4 steaks with the magrets. Withdraw the skin, cut a cross below it and make a whole with your thumb.
2. Keep the parts you just cut off and hack them.
3. Boil the cognac, port-wine and the mix of peppercorns.
4. Once reduced, add the cream and the stock and continue to reduce to ¾.
5. Next, pour the duck sauce, which is still lukewarm, into the bag of ice-cubes and store it in the freezer.
6. Heat the oil in the deep fryer.
7. Peel the potatoes and, using a machine or a knife, cut thin, long stripes, like spaghetti. Fry them. While doing so, gather the long stripes together in order to make little, round “nests�. Put them on absorbing paper and salt them.
8. Put an ice-cube into each duck steak and close it with the hacked duck meat. Then, put them in a pan, the incised side facing down.
9. Water during the cooking and turn around after 20 minutes. Continue to water, salt, pepper and put it on a dish in the oven at 390 degrees F for 2-3 minutes.
10. Place the steak in the center of the serving dish. Put the nest of pommes pailles on top if it, like a hat, and decorate the edge of the dish with peppercorns. Serve without waiting.