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1
Preheat the oven to 350 degrees F.
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2
Score the skin side of the duck in a crisscross pattern, being careful not to cut all the way into the flesh.
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3
Season with salt and pepper and place in a very hot non-stick pan, skin side down, and cook until the skin is crispy and golden brown, about 4 minutes.
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4
Turn over and continue to cook for an additional 3 minutes.
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5
Place in the oven for 15 minutes for medium rare 25 minutes for medium to well.
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6
Take out and let stand for 5 minutes before slicing.
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7
To prepare the sauce: In a hot saute pan add butter, chiles and red onion, and saute until onion is translucent.
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8
Add the berries, Marsala, and sugar, and let simmer for 5 minutes -until sauce begins to thicken.
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9
To Plate:
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10
Slice duck, place on platter top with sauce and finish with a crepe on the side.
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11
1/4 cup all-purpose flour
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12
Pinch salt and pepper
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13
1 egg
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14
1 teaspoon sesame oil
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15
1/2 cup milk
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16
1 teaspoon freshly grated ginger
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17
1 teaspoon freshly grated garlic
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18
1/3 cup finely chopped scallions
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19
1 tablespoon butter
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20
Combine all ingredients except the butter.
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21
Whisk until blended, the consistency should that of heavy cream.
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22
Meanwhile, have a small non-stick omelet pan on medium heat.
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23
Add butter and melt.
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24
Add 3 ounces of the mixture and swirl around and cook for 1 minute per side.
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25
Repeat if more cakes are wanted.
