Duck And Apple Filled Buckwheat Crepes With Chartreuse Creme Fra

Total Time: 25 hrs Preparation Time: 1 hr Cook Time: 24 hrs

Ingredients

• 2/3 cup heavy whipping cream
• 1 tablespoon low-fat cultured buttermilk
• 1 egg, room temp
• 1/2 teaspoon water
• 1 1/2 cups milk, room temp
• 3 tablespoons butter, melted
• 1/2 cup buckwheat flour
• 1/2 cup plain flour
• 3 duck breasts (1.5 pound total)
• 1/4 teaspoon salt
• 1 tablespoon water
• 1 teaspoon butter
• 1 teaspoon green chartreuse liqueur
• 1 granny smith apple
• 1 cup unsalted shelled pistachio

Recipe

• 1 start creme fraiche and crepe batter day before serving. both each just take a few minutes on day one.
• 2 creme fraiche.
• 3 mix cream and buttermilk into a glass bowl or a pyrex cup. let sit in a warm place at least 24 hours to culture into creme fraiche. stir occasionally.
• 4 day of serving:.
• 5 stir in 1/2tsp chartreuse with a fork or whisk.
• 6 buckwheat crepes.
• 7 blend egg and water in blender until mixture is fluffy.
• 8 while egg is being whipped in blender, melt butter in a small cup in microwave.
• 9 add milk to eggs and briefly mix.
• 10 mix buckwheat and regular flour in a bowl with a whisk. add to blender and mix briefly.
• 11 place in refrigerator overnight.
• 12 day of serving: take out crepe batter several hours before mealtime and let come to room temperature. blend mixture briefly before cooking.
• 13 cook 6" crepes an hour before meal time. store crepes on oven-proof pie plate or cookie sheet inside low temperature oven until assembly time.
• 14 duck and apple filling.
• 15 core apples and slice thinly. let skins remain. spread pieces in a pie plate and place in oven for warming one hour before serving (in the same oven keeping the crepes warm). this will heat apple slices but keep them crisp.
• 16 shell pistachios. chop. if using a grinder, do not allow to turn to butter.
• 17 remove skins and slice duck breast meat thinly. set aside in a bowl.
• 18 in a large skillet over a stovetop set to medium low, place chartreuse, water, butter, and salt. a few minutes before assembly and serving, add duck and cook in this skillet, frequently turning duck with spatula. this will only take a couple of minutes. watch carefully and turn duck several times. it is very easy to overcook the duck. cook duck pieces until center is still red - not quite done - and remove from heat. residual heat will finish the cooking process.
• 19 assembly.
• 20 place a cooked crepe onto a heated dinner plate. then place duck, apples, 1 heaping tsp of creme fraiche, and 1 tsp of chopped pistachios. roll filled crepe like a burrito.
• 21 make 4 filled crepes per serving.
• 22 add a teaspoon of creme fraiche on top of each filled crepe and sprinkle over all some of the reserved chopped pistachios.
• 23 put in warming-oven while you assemble rest of crepes.
• 24 this recipe makes three filled crepes per person for four people.