Califonia Bountiful
Main Dish

Duck crêpes filled with wild rice and cherries

Emily Luchetti, Luke Meredith and Spencer Plaut

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Crêpe batter:
1 cup milk
2/3 cup all-purpose flour
2 large eggs
2 tbsp. unsalted butter
1/2 tbsp. olive oil
1/4 tsp. sugar
Large pinch of salt
1/4 cup beer

Crêpe filling:
4 boneless duck breasts
Salt and pepper, to taste
Olive oil, for sautéing
2 cups cooked wild rice
24 cherries, stemmed, pitted and halved
1 tbsp. chopped fresh thyme


For crêpes: Place all ingredients except beer in a food processor or blender. Mix until combined. Strain and whisk in beer. Chill for at least 2 hours to overnight. In a 6-inch pan, make 8 crêpes.

For filling: Have crêpes at room temperature. Season duck with salt and pepper. Sauté in olive oil, skin side down, over low heat for 10 minutes. Turn and cook for 3 minutes more. Let rest for 5 minutes. Meanwhile, heat wild rice, cherries and thyme in pan used to cook duck. Place some of the rice mixture on the outer corner of each crêpe. Roll crêpes into cylinders. Place 2 on each plate. Slice duck and place on top of crêpes. Serve immediately.

Serves 4

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