Roasted Duck Crepe* Recipe

Preparation and Assembly

1. 1

   Prepare the Duck

   Preheat the oven to 375°F (190°C). Season the duck breast with salt and pepper. Place it skin-side up on a baking sheet and roast for 20-25 minutes until the skin is crispy and the meat is cooked to medium. Let it rest before slicing.

2. 2

   Cook the Vegetables

   In a skillet over medium heat, add a bit of butter. Sauté the leeks and shiitake mushrooms until they are softened, about 5-7 minutes. Season with salt and pepper. Remove from heat and set aside.

3. 3

   Make the Crepes

   In a bowl, whisk together flour, eggs, milk, melted butter, and a pinch of salt until smooth. Heat a non-stick skillet over medium heat, lightly grease it, and pour in enough batter to cover the bottom of the pan. Cook for 1-2 minutes on each side until golden. Repeat with the remaining batter.

4. 4

   Assemble the Crepes

   Place a crepe on a plate, add sliced roasted duck, sautéed mushrooms, leeks, and a dollop of Saint Andre cheese. Fold the crepe in half.

5. 5

   Cook the Quail Eggs

   In a small pan, cook the quail eggs sunny-side-up. Carefully place one on top of each assembled crepe.

6. 6

   Serve

   Drizzle with pepper jelly sauce and serve immediately.