Duck Breast with a Serrano Chili Raspberry- Blackberry Marsala Sauce over a Scallion Crepe

  1. Preheat the oven to 350 degrees F.
  2. Score the skin side of the duck in a crisscross pattern, being careful not to cut all the way into the flesh.
  3. Season with salt and pepper and place in a very hot non-stick pan, skin side down, and cook until the skin is crispy and golden brown, about 4 minutes.
  4. Turn over and continue to cook for an additional 3 minutes.
  5. Place in the oven for 15 minutes for medium rare 25 minutes for medium to well.
  6. Take out and let stand for 5 minutes before slicing.
  7. To prepare the sauce: In a hot saute pan add butter, chiles and red onion, and saute until onion is translucent.
  8. Add the berries, Marsala, and sugar, and let simmer for 5 minutes -until sauce begins to thicken.
  9. To Plate:
  10. Slice duck, place on platter top with sauce and finish with a crepe on the side.
  11. 1/4 cup all-purpose flour
  12. Pinch salt and pepper
  13. 1 egg
  14. 1 teaspoon sesame oil
  15. 1/2 cup milk
  16. 1 teaspoon freshly grated ginger
  17. 1 teaspoon freshly grated garlic
  18. 1/3 cup finely chopped scallions
  19. 1 tablespoon butter
  20. Combine all ingredients except the butter.
  21. Whisk until blended, the consistency should that of heavy cream.
  22. Meanwhile, have a small non-stick omelet pan on medium heat.
  23. Add butter and melt.
  24. Add 3 ounces of the mixture and swirl around and cook for 1 minute per side.
  25. Repeat if more cakes are wanted.
  26. Yield: 4 cakes

duck breast, salt, butter, serrano chile, red onions, blackberries, raspberries, marsala wine, sugar, scallion crepe

Taken from www.foodnetwork.com/recipes/duck-breast-with-a-serrano-chili-raspberry-blackberry-marsala-sauce-over-a-scallion-crepe-recipe.html (may not work)

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