Wild Game Recipe: Pan Roasted Duck with Corn Crepes

Pan-roasted duck with corn crepes is a wild game recipe.

Pan-roasted duck with corn crepes and sage, with a sour cherry sauce

I use either muscovy duck or wild-hunted duck for this dish. Muscovy duck is a brazilian breed recognized for its amazing flavor and lean profile. Other breeds, such as moulard or pekin, will do nicely, but keep in mind that the fat cap beneath the skin is the main distinction between them. To correctly prepare any breed of duck, render the fat from under the skin of the breast at a temperature and time that will allow the skin to brown perfectly once all the extra fat has been rendered away. For all breeds, lightly score the duck breast on the skin side, just enough to pierce the skin (allowing the fat to drain away) but not enough to pierce the meat. You'll need a sharp knife for this. Score the breast at 45-degree angles so that the skin side of the breast has a diamond pattern.

To prepare the duck for cooking, score it and season it on both sides with salt and pepper. Allow 30 minutes for the duck to rest. When you're ready to serve, don't add any butter or oil to the pan; simply place the duck in the pan, skin side down, and cook over low to moderate heat. Pour off the fat as it renders away. Adjust your heat and cooking time for the skin side so that most of the fat is rendered by the time your skin is properly browned.

For 6 people

6 hen breasts or 3 drake breasts (muscovy or moulard), each chunk weighing around 8 ounces uncooked

Crepes de mas

Crepes de mas

corn kernels (four cups) (about 4 ears)

salt

pepper (white)

1 pound of flour

4 quail eggs

1 gallon of milk

3 tbsp butter, melted

the spice nutmeg (couple of pinches)

4 tbsp chives, minced

Olive Oil is a type of oil that comes from

In a medium-sized skillet, heat the oil. Cover and cook for 3-4 minutes, stirring a couple of times with the corn, salt, and pepper. Cool after processing in a food processor. Combine flour, eggs, milk, butter, and nutmeg once the mixture has cooled. Blend until completely smooth. Mix in the chives, minced. Refrigerate for at least 3 hours before serving. Prepare crepes in a nonstick pan with olive oil as directed on the package. Allow to cool before storing. Take 3 crepes and gently reheat them at the time of serve. Fold the paper into triangles.

Sauce with sage and sour cherries

2 c. pinot noir or a fine burgundy

1/3 cup minced shallot

1 cup dried tart cherries, sliced

2 cups demi-glace de canard, 4 cups (thin) canard stock, or 2 cups demi-glace de canard (more than gourmet will work o.k.)

1 teaspoon sage, minced

a sprinkle of thyme, minced

a third of a teaspoon of balsamic vinegar

salt

pepper

Reduce wine to 2 cups by simmering it with shallots, cherries, and duck sauce. Bring 2 ounces of sauce (with cherries) to a simmer at the table, then add the sage, thyme, and balsamic vinegar and heat through. Serve with a pinch of salt and pepper.

Preheat the oven to 375 degrees Fahrenheit when ready to serve.

Sel de Fleur (top layer, harvested sea salt, if you have it)

Cook the duck as directed above. After the skin has browned and the fat has rendered, “kiss” the flesh side for about 1 minute before placing it in the oven. Remove the duck breast from the oven when it still has a lot of “spring” to it — you don't want it to be overcooked (I prefer medium rare). Cover the duck loosely with foil, shiny side out, and remove it from the cooking/roasting pan. In the meantime, reheat crepes in a pan with a little olive oil, fold into triangles, and arrange in an overlapping mound in the center of the plate. Sauté some finely chopped rainbow chard to add additional caramelized sweetness, bitterness, and color to the plate (use organic chard if feasible – it will have more natural sugars). Place thinly sliced duck over both sides of crepes, spread with warmed sauce (including cherries), and sprinkle with fleur de sel crystals (if you have it).