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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


  1. 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.
  2. Put one crepe on each appetizer plate and top with some of the Port Wine Cherry Sauce. Enjoy!
  3. Port Wine Cherry Sauce:
  4. 1 oz butter
  5. 2 tbs shallots, minced
  6. 1 tsp black peppercorn, cracked
  7. 1/4 tsp dried thyme
  8. 1 bay leaf
  9. 3/4 cup port wine
  10. 1/4 cup red wine
  11. 1.5 oz  Poultry Demi-Glace Gold Or Veggie
  12. 1/2 cup water, hot
  13. 1/2 cup dried cherries
  14. 1/4 cup heavy cream
  15. Sauté shallots, peppercorn, thyme, and bay leaf in butter for 1–2 minutes or until shallots are translucent.
  16. 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.
  17. 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.
  18. Boursin Cheese
  19. 8 oz. cream cheese
  20. 1/2 stick butter
  21. 1/2 tsp. Beau Monde Seasoning
  22. 1 large garlic clove, minced
  23. 1 tsp. dried rosemary
  24. 1 tsp. dried parsley (or 1 Tbsp. fresh)
  25. 1 tsp. water
  26. 1 tsp. wine vinegar
  27. 1/4 tsp. Worcestershire Sauce
  28. 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.