Duck Breast with a Serrano Chili Raspberry- Blackberry Marsala Sauce over a Scallion Crepe
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.
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 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
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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