WFD? Citrus Duck with Thyme Crêpes

What's For Dinner? Sour Citrus Glazed Duck Breast with Watercress in a Thyme Crêpe.

This was inspired by the traditional Peking duck wrap with Mandarin pancakes and Hoisin sauce that I had a wedding last summer. This dish just kind of evolved from a few things I had on hand and turned out to be a nice fresh mouthful, transporting us momentarily away from the snow and ice.
Thanks to Bobby Flay of the Food Network for the crêpe recipe.

Sour Citrus Glazed Duck Breast

2 14-16 ounce boneless duck breast halves, rinsed and patted dry

4 Tablespoons Sour Citrus Glaze (see below)

Preheat oven to 450F.

1. Score skin of duck breasts in a crosshatch pattern and season with salt and pepper.

2. Place breasts skin-side down in a cold skillet. Place over medium-high heat until most of the fat has rendered and the skin is dark golden brown, 5-8 minutes. Pour off fat, and turn duck breasts, meat-side down. Brush skin with citrus glaze.

3. Place duck in oven and roast about ten minutes. (or until the thickest part reaches 125F) Brush with glaze a few times during the roasting period.

   

4. Remove from oven, remove from skillet and let rest on a wire rack for ten minutes. This is important to allow the meat to reabsorb some of the juices. If you slice into it right away, you will loose flavorful jus! Cover to keep warm. Your duck is now ready for slicing.

   

Sour Citrus Glaze:

2 cups fresh orange juice
1 cups fresh lemon juice
1/2 cup fresh lime juice
3 cloves garlic, finely chopped

1 teaspoon whole fennel seeds
1/2 teaspoon whole black peppercorns

Place the juice, garlic, fennel and peppercorns in a medium saucepan and cook over medium-high heat until reduced to 2 cups. Strain the sauce into a bowl and let cool to room temperature.

Thyme Crêpes:

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
1/4 teaspoon salt
1/8 teaspoon freshly grated black pepper
2 teaspoons dried thyme
3 tablespoons melted butter

Butter, for coating the pan

In blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. Heat a small non-stick pan over high heat. Add butter to coat. Pour 1-ounce of batter into the center of the pan and swirl the spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove from heat. Lay them out flat so they can cool. Continue until all the batter is gone.

Now you can add the filling and serve, or refrigerate for a later use. They also freeze well.

To Assemble:

Brush crêpe with a little citrus glaze. Add a few springs of fresh, washed watercress, several slices of duck and an orange segment. Fold crêpe and serve immediately.