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Duck Crepes

Our Apricot Mango Wasabi Sauce adds a unique and new flavor to these duck crepes.

Ingredients

  • 1 Egg
  • 3/4 cup Milk
  • 4 Tbsp. Butter
  • 5 Tbsp. Robert Rothschild Farm Apricot Mango Wasabi Sauce
  • 1/2 tsp. Salt
  • 1/2 tsp. Baking powder
  • 3/4 cup Flour
  • 1 Shallot, finely minced
  • 2 Tbsp. Cilantro, minced
  • 1 Tbsp. Olive oil
  • 2 Duck breasts
  • 1/2 cup Apricots, finely diced
  • Salt and pepper to taste
  • Green onion, diced
  • Butter, for griddle
  • Directions
    1. For crepes: In a mixer, whisk egg, milk, 3 tablespoons cooled melted butter and 2 tablespoons Apricot Mango Wasabi Sauce.
    2. In a separate mixing bowl, sift together the salt, baking powder and salt. While mixer is still whisking wet ingredients, slowly add dry ingredients, shallot and cilantro. Grease a non-stick sauté pan or griddle with butter.
    3. Pour a 1/4 cup of crepe batter and rotate pan to cover surface and to thin the batter. Cook until crepe begins to brown. Flip and cook additional 25-30 seconds on other side.
    4. For duck filling: Heat oil in ovenproof sauté pan. Add duck breasts and sear on both sides. Place pan with duck breasts in an oven at 375 degrees F to complete cooking (approximately 15-20 minutes).
    5. In a separate pan, melt remaining butter. Add apricots, remaining Apricot Mango Wasabi Sauce and salt and pepper. Cook until apricots are tender. Slice duck breasts to create shredded pieces.
    6. On a plate, place a spoonful of apricot mixture on one corner of crepe. Add duck and top with diced green onions. Fold over end and then fold again to create folded triangle.

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