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