Duck Breast with a Serrano Chili Raspberry- Blackberry Marsala Sauce over a Scallion Crepe |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 2 |
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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 |
Directions:
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:
5. Slice duck, place on platter top with sauce and finish with a crepe on the side.
6. Scallion Crepe:
7. 1/4 cup all-purpose flour
8. Pinch salt and pepper
9. 1 egg
10. 1 teaspoon sesame oil
11. 1/2 cup milk
12. 1 teaspoon freshly grated ginger
13. 1 teaspoon freshly grated garlic
14. 1/3 cup finely chopped scallions
15. 1 tablespoon butter
16. 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.
17. Yield: 4 cakes
18. 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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