Pan duck in pan with corn crepes and Sage

For this recipe I use is flying duck, a race in Brazil, which is known for its incredible taste and thin profile, or wild-duck hunting. Moulard or other breeds such as Beijing, this is ok, but be aware that the main difference between these cover types of ducks, the fat under the skin. For any type of duck to cook properly, you need the fat under the skin of the breast in a baking temperature and time that the skin turns brown when everyone wants to allow perfectexcess fat carried away. (Make the fat off) For all races, easily score the duck breast, skin side down so that the skin is pierced, not in the flesh of the breast. You need a sharp knife. Results of chest at 45 degrees. Angle so that you end up with a diamond pattern on the skin of the chest.
To prepare the duck to cook, guests, and salt and pepper on both sides. Let the duck rest for 30 minutes. If youready to serve, not butter or oil in the pan - only the duck, skin side down in pan and cook over moderately low heat. When the fat is poured away from you. You want to adjust your heat and your time in the kitchen side of the skin so that most of the fat is well browned over time the skin is rendered.
For 6
6 chicken breasts, breasts, 3 Drake (from Moulard or Muscovy), each party Apt 8 oz, raw.
Corn Pancakes
Corn Pancakes
4 cups cornNuclei (about 4 ears)
Salt
white pepper
1 1 / 2 cups flour
4 eggs
1 1 / 2 cups milk
3 tablespoons melted butter
Nutmeg (few pinches)
4 tablespoons chopped chives
Olive oil
Oil in a skillet over medium heat. Add corn, salt and pepper and cover, cooking about 3-4 minutes and let out a couple of times. Process of preparation of food and fresh. After cooling, flour, eggs, milk, butter and nutmeg. Stir until smooth. fold in chopped chives. coolat least 3 hours. Prepare the crepes with olive oil in pan to sop cool and set aside. For the service, take 3 crepes and heat slightly. fold into triangles.
Sage-sour cherry sauce
2 cups of good Pinot Noir and Burgundy
1 / 3 c chopped onion
1 cup sliced ​​dried cherries
2 cups duck demi-glace, 4 cups (thin) is a duck, or 2 cups demi-glace (everything is ok as a work of Gourmet)
1 teaspoon chopped sage
A pinch of chopped thyme
1 / 3 teaspoon balsamic vinegar

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