Recipe courtesy of Ralph Pallarino
Duck Breast with a Serrano Chili Raspberry- Blackberry Marsala Sauce over a Scallion Crepe
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- Level: Intermediate
- Total: 1 hr 10 min
- Prep: 30 min
- Cook: 40 min
- Yield: 2 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 460
- Total Fat
- 21 g
- Saturated Fat
- 10 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 3 g
- Sugar
- 19 g
- Protein
- 23 g
- Cholesterol
- 176 mg
- Sodium
- 256 mg
- Level: Intermediate
- Total: 1 hr 10 min
- Prep: 30 min
- Cook: 40 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 460
- Total Fat
- 21 g
- Saturated Fat
- 10 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 3 g
- Sugar
- 19 g
- Protein
- 23 g
- Cholesterol
- 176 mg
- Sodium
- 256 mg
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:
Yield:
4 cakes
- 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.
