Cost Breakdown

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.