Duck Breast with a Serrano Chili Raspberry- Blackberry Marsala Sauce over a 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.