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1
To make the duck, preheat the oven to 375 degrees.
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2
Place the duck breast in a roasting pan and roast until medium-rare, about 25 minutes.
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3
When cool enough to handle, remove the skin and shred the meat.
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4
Set aside.
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5
In a medium-size skillet over low heat, cook the sausage for 3 minutes, stirring constantly and breaking it up with a fork.
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6
Add the shredded duck, crushed juniper berries, salt and pepper and continue to cook until browned, about 5 minutes.
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7
Add the wine, reduce the heat to low and simmer for 20 minutes.
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8
Taste and adjust seasoning with additional salt and pepper.
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9
Stir in the parsley, set aside and keep warm.
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10
To make the crepe, combine the cornmeal and the flour in a bowl.
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11
Add the buttermilk and the egg yolks and whisk until smooth.
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12
Add the salt and melted butter and continue whisking for 2 minutes.
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13
In a separate bowl, use a whisk to beat the egg whites until they form soft peaks.
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14
Use a rubber spatula to fold the egg whites into the batter.
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15
Heat a 10-inch, nonstick skillet over medium heat.
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16
Add 1/2 teaspoon butter.
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17
When the butter is melted, ladle 3/4 cup of the batter into the pan and use a spatula to spread it into a 7-inch circle.
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18
Cook until browned on the bottom, about 1 1/2 minutes.
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19
Flip the pancake over with a spatula and cook until browned on the other side and cooked through, about 1 minute longer.
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20
Remove to a warmed plate.
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21
Repeat with the remaining batter, adding 1/2 teaspoon butter between each one.
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22
Place about 1/4 cup of the duck mixture in the center of each pancake, roll up loosely and serve immediately with a green salad.
