Duck breast crepe, with apple and feta

This is probably more of a fall or winter recipe, rather than a sunny spring one. But, I was in the mood for duck breast, and duck goes well with fruit. A lot of fruits like orange and cherry are a bit overdone, so I went with apples instead, but cooked them in butter and orange juice for a least a nod to à l'orange. I wanted a rich, rich sauce to be able to hold up to the duck, so I used beef and mushroom stocks with a couple kicks. Wrapped in crepes with some exotic mushrooms and feta, and the richness was definitely on target, and it was tasty.



( quack quack )