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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1 (10-ounce) duck breast

Pinch salt and freshly ground black pepper 

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

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


  1. Preheat the oven to 350 degrees F. 
  2. 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. 
  3. 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. 
  4. To plate: Slice duck, place on platter top with sauce and finish with a crepe on the side.

Scallion Crepe:

  1. 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.