Recipe courtesy of Ralph Pallarino
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1 hr 10 min
30 min
40 min
2 servings


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. 

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.

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