• 2servings
  • 70minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsC, D, P
MineralsNatrium, Silicon, Magnesium, Sulfur

Ingredients Jump to Instructions ↓

  1. 1 (10-ounce) duck breast

  2. Pinch salt and freshly ground black pepper

  3. 1 tablespoon butter

  4. 1 teaspoon finely chopped serrano chile

  5. 1/3 cup chopped red onions

  6. 1/4 cup blackberries

  7. 1/4 cup raspberries

  8. 3 ounces Marsala wine

  9. 2 tablespoons sugar

  10. Scallion crepe, recipe follows

Instructions Jump to Ingredients ↑

  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.


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