Chef Kelley McCann's roasted duck crepe
BATON ROUGE - Chef Kelley McCann from Galatoire's showed us how to make their roasted duck crepe today on News 2 at 4.
If you have questions about any of his ingredients, send him an email.
ROASTED DUCK CREPE WITH PORT CHERRIES AND PISTACIOS
8 oz.. roasted duck (chopped)
4 oz. cream cheese
2 oz. goat cheese
2 oz. roasted garlic
1 t. rosemary (chopped)
1 t. thyme (chopped)
1 T. shallot (diced)
2 oz. heavy cream
Salt and pepper
2/3 c sifted flour
1/6 c sugar
1/8 tsp salt
2 whole eggs
2/3 c milk
1 tbsp melted butter
8 oz. dried cherries
8 oz. port
4 oz. sugar
8 oz. pistachios (shelled)
4 oz. olive oil
In a small pot, reduce wine and sugar by half, add cherries and remove from heat. Toast pistachios in oven, then while still hot add to oil.
Stir eggs into dry ingredients, then whisk in milk, followed by melted butter. Allow batter to rest for at least two hours. After two hours, take a small non stick sauté pan and put on medium low heat. Spray pan with non stick spray, then pour one ounce in the pan and cover entire bottom. Cook for 30 seconds, flip, and cook for additional 10 seconds then remove from pan.
Mix cheese, herbs, garlic, shallot and duck in a medium sauté pan and mix thoroughly. Season with salt and pepper then add cream. Mixture should be loose but not runny. Add filling in center of each crepe and roll crepe. Top with port cherries, pistachios and oil.
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