Duck Breasts in Creamy Mustard-Lingonberry Sauce

Sorry if this is quite similar to a recent recipe. I liked the creamy mustardseed combination over butter spätzle, so I thought I'd give it another whirl with the duckbreasts - a meat I love but that I've grown rather tired off in its common manifestations.
The trick here is to keep the meat really moist and tender. It's going to cook, but only just since it will be stripped of its fat (sacriledge!) and will dry easily.

• 2 white onions, very finely diced
• 6 white mushrooms, very finely diced
• 1 duck breasts, trimmed off all fat and cut in very thin slices (most of it comes off without any implements, but for about 1 cm has to be removed with a sharp knife)
• 1 cup of cream
• 1 leaf of laurel
• 2 tablespoons of ground mustardseeds
• 2 tablespoons of lingonberry jam or preserve, available at IKEA ;).
• salt, pepper, butter, olive oil

Fry white onions in butter and olive oil until glassy, then add mushrooms until they let water, add laurel leaf, mustardseeds, season with salt and pepper. Reduce and lower heat. Place slices of duck on top of everything in the pan, add the cream. Let simmer for about 5 minutes until the meat has just browned enough to be eaten (do not overcook).
Serve over butter spätzle

Fillet of Beef in Creamy Grape-Mustard Sauce with Paté

Here's a fantastic meal my uncle prepared about three weeks ago. This really struck a note with me, so I thought I'd record it here.

Ingredients:
A small onion - chopped, about half a dozen button mushrooms - quartered, one fillet of beef - sliced very thinly, some flour for coating, lots of butter, 250ml of cream, a cup of grapes - halved, one tablespoon of ground mustard seeds, 150g of cranberry paté.
Preparation:

• Melt butter in a pan, fry chopped onions and mushrooms. Meanwhile, melt more butter separately to coat fillet slices. Turn slices in butter, then flour. Add to pan when onions are glassy, brown on both sides.
• Turn heat to low. Puree the halved grapes, strain, add grape juice with mustard seeds to pan.
• Add cream, let simmer for about 5 minutes.
• Add paté, mix in well with a spoon or fork. Let everything simmer for another 5 minutes.
  
• Season, serve over butter spätzle.

As in all good cooking, I find the properties of this meal are not the sum of its parts.