1. Preheat the oven to 350°F.

2. On a work surface, place a phyllo pastry sheet flat. Brush the entire surface with butter.

3. Place a second sheet on top, making sure the edges align.

4. Repeat this process until you have three sheets stacked on top of each other.

5. Cut the sheets into squares; mold each square of pastry into the rounds of a muffin tin.

6. Bake for 5 minutes.

7. Remove from the oven and let cool.

8. In a pan, melt 2 tablespoons of duck fat (or butter) and brown the duck breasts for 3 minutes on each side. Transfer the duck to a warm plate and let it rest.

9. In the same pan, sauté the mushrooms and onions for 3 minutes. Deglaze with white wine and reduce for 2 minutes. Add the cream and reduce by half, over medium heat.

10. Cut the duck breasts into pieces and add to the mushrooms. Mix, season with salt and pepper, and heat for 2 minutes.

11. Serve hot in the phyllo tulips.