Recipe courtesy of Ralph Pallarino
Total:
1 hr 10 min
Active:
30 min
Yield:
2 servings
Level:
Intermediate

Ingredients

Scallion Crepe:

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:

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. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Pan Roasted Duck Breast

Recipe courtesy of Beau MacMillan

Duck Breast Over Greens

Recipe courtesy of Michele Urvater

Seared Duck Breast

Recipe courtesy of Tyler Florence

Pan Roasted Duck Breast

Recipe courtesy of Food Network

Hazelnut Crusted Duck Breast

Recipe courtesy of The Church Brew Works

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking