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.