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

Ingredients

• 1 (10-ounce) duck breast
• Pinch salt and freshly ground black pepper
• 1 tablespoon butter
• 1 teaspoon finely chopped serrano chile
• 1/3 cup chopped red onions
• 1/4 cup blackberries
• 1/4 cup raspberries
• 3 ounces Marsala wine
• 2 tablespoons sugar
• Scallion crepe, recipe follows

Directions

Preheat the oven to 350 degrees F.

Score the skin side of the duck in a crisscross pattern, being careful not to cut all the way into the flesh. 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. Turn over and continue to cook for an additional 3 minutes. Place in the oven for 15 minutes for medium rare 25 minutes for medium to well. Take out and let stand for 5 minutes before slicing.

To prepare the sauce: In a hot saute pan add butter, chiles and red onion, and saute until onion is translucent. Add the berries, Marsala, and sugar, and let simmer for 5 minutes -until sauce begins to thicken.

To Plate:

Slice duck, place on platter top with sauce and finish with a crepe on the side.

Scallion Crepe:

1/4 cup all-purpose flour

Pinch salt and pepper

1 egg

1 teaspoon sesame oil

1/2 cup milk

1 teaspoon freshly grated ginger

1 teaspoon freshly grated garlic

1/3 cup finely chopped scallions

1 tablespoon butter

Combine all ingredients except the butter. Whisk until blended, the consistency should that of heavy cream. Meanwhile, have a small non-stick omelet pan on medium heat. Add butter and melt. Add 3 ounces of the mixture and swirl around and cook for 1 minute per side. Repeat if more cakes are wanted.

Yield: 4 cakes