>

Recently…

  • Follow Me on Pinterest

by on January 22nd, 2011

Duck Crepe with Port Wine Cherry Sauce

A Delicious appetizer we had at Galatoires in New Orleans.

I knew when I tasted this dish I would soon be trying my own version at home. (Picture is of the crepe we had that night.)

Back in September on our Mother/daughter trip to New Orleans we had some of the most wonderful food I have ever tasted. Dinner our first night there was at Galatoires and since we were celebrating our birthday weekend (we celebrated every night), we chose this landmark restaurant as our first meal in The Big Easy. We shared this crepe and also tried their sweetbreads which were melt in your mouth delicious.

I’ve had duck before and probably quite often growing up. My dad would go duck hunting and my mother would bake the duck in the oven and all I remember is this dry bumpy skin that didn’t taste that good and occasionally finding a buckshot in your mouth that didn’t belong there. Then my parents started making creole duck which was kind of stewed and would fall off the bone in this spicy sauce and we would serve it with wild rice.

A whole new world of eating duck opened up to me when my son Paul introduced me to duck rillettes, duck pate, and duck confit. I have made duck confit before for a cassoulet recipe we did one Thanksgiving and also made the duck confit for this recipe. We used this Duck Crepe with Port Wine Cherry Sauce as part of our New Orleans FEAST meal that we did the day after Thanksgiving. (Every year we pick a different theme or country and everyone cooks — this recipe was my contribution.)

I love trying new recipes with ingredients that I’m not that familiar with and I hope you will take on this challenge. Believe me you will be glad you did. You may be able to buy smoked duck to use in this recipe instead of making duck confit. Duck confit is duck legs that have been baked long and slow covered with duck fat. I paid $10 for one jar of duck fat and could have used two but made do with just one.

I don’t know what happened to the finished picture of my duck crepe but it was just as pretty as the above picture I took of my crepe at Galatoires. I think we had a little too much wine the night I made these crepes. We usually do a different bottle with each course.  We keep saying we are going to start serving 2 oz. pours, but so far, no one has initiated that. When I make these again, I will add more pictures of finished appetizer.

Shredded duck confit.

I had some of the duck confit chopped up to garnish the finished crepe and my two year old grandson ate it all.

The duck gets mixed with boursin cheese. I made my boursin or you can buy it already made. Homemade recipe below.

I popped these in the oven for a few minutes to get the duck and the cheese warm. One of these is plenty by the time you drizzle with the Port Wine Cherry Sauce.

Duck Crepe with Port Wine Cherry Sauce

1 1/2-2 cup shredded duck confit or smoked duck breast
1-8 oz. package boursin cheese (or homemade, see below)
8-10 crepes (use any recipe you have for crepe batter)
Port Wine Cherry Sauce (see recipe below)

Mix the boursin cheese with your shredded duck. To assemble take one cooked crepe and spread about two Tablespoons boursin cheese/duck mixture (more if you have plenty) towards one end of the crepe. Roll up and put seam side down on cookie sheet. Continue making rolls until you have used all your duck/cheese mixture. When ready to serve, pop these in a 350° oven for 8-10 minutes until hot.

Put one crepe on each appetizer plate and top with some of the Port Wine Cherry Sauce. Enjoy!

Port Wine Cherry Sauce:
1 oz butter
2 tbs shallots, minced
1 tsp black peppercorn, cracked
1/4 tsp dried thyme
1 bay leaf
3/4 cup port wine
1/4 cup red wine
1.5 oz  Poultry Demi-Glace Gold Or Veggie
1/2 cup water, hot
1/2 cup dried cherries
1/4 cup heavy cream

Sauté shallots, peppercorn, thyme, and bay leaf in butter for 1–2 minutes or until shallots are translucent.

Add port and red wine and reduce by half. Add demi-glace and whisk until dissolved. Add enough water to reach desired sauce thickness. Strain the sauce and return to the pan.

Add dried cherries and cream (and stir in additional butter, if desired) and return to a simmer while whisking. This can also be served with roasted turkey, chicken, or other poultry.

Boursin Cheese

8 oz. cream cheese
1/2 stick butter
1/2 tsp. Beau Monde Seasoning
1 large garlic clove, minced
1 tsp. dried rosemary
1 tsp. dried parsley (or 1 Tbsp. fresh)
1 tsp. water
1 tsp. wine vinegar
1/4 tsp. Worcestershire Sauce

Mix all cheese ingredients together until blended using either your stand mixer or a wooden spoon. Set aside until you are ready to fill crepes.

Related Posts with Thumbnails

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

  

  

  

This blog is kept spam free by WP-SpamFree.