Duck Confit Crepes

We found this Thanksgiving-themed recipe from the book "Four Seasons of Entertaining," written by Shayla Copas. The book has lots of recipes for various holiday and event dishes. Here is the recipe for duck confit crepes:

"Duck Confit Crepes with Apple-Cardamom Crème Fraiche and Blackberry Port Reduction

Serves 6

1.5 pounds cooked duck or chicken (boneless)
6 ounces chanterelle mushrooms, julienned
1 tablespoon duck or chicken fat, or butter
2 cups port wine
2 cups fresh blackberries
2 tablespoons simple syrup
2 ounces fresh basil, julienned
3/4 cup Apple-Cardamom Crème Fraiche
Salt and pepper to taste

Directions
Sauté the chanterelles in the duck fat until nicely browned. Add the duck to the pan and toss. Lightly season with salt and pepper. After duck has just begun to steam, toss again and let sit for 30 seconds to allow it to caramelize. Remove from the pan and set aside. While the pan is away from the flame, add the port wine and return to the stove. Bring to a simmer to deglaze and allow the alcohol to burn off. Add the simple syrup. When the edge of the pan starts to bubble, add the blackberries. Swizzle 30 seconds and turn off the heat. While it's cooling, roll the crepes with the duck and mushroom mix. To serve, drizzle crème fraiche. across the plate as wide as a pencil. Place the crepes on top and spoon the blackberry sauce across them.

Crepes

1 cup all-purpose flour
1 teaspoon salt
6 eggs
1 cup milk
1 tablespoon orange zest
3 tablespoons clarified butter

Directions
Whisk together flour, salt, and eggs. Gradually whisk in milk and orange zest. Strain through a sieve and then whisk in the butter. Cover with plastic wrap and let the mixture rest 30 minutes. Place a 5.5-inch nonstick pan over medium heat with a teaspoon of butter. Add one ounce of the batter and spread evenly across the pan. Cook until set and flip. The crepe will have a light brown color. Do not overcook. When finished, place on parchment paper.

Apple-Cardamom Crème Fraiche

1 cup whipping cream
2 tablespoons buttermilk
4 cardamom pods
2 cups apple juice
1/4 cup dark brown sugar

Directions
Combine whipping cream and buttermilk in a glass container. Cover and let stand at room temperature 8-24 hours, or until very thick. Stir well before covering. When you are ready to create the entire dish, place the apple juice, cardamom, and brown sugar in a pan and reduce over low heat until it has a syrup consistency. Allow to cool to room temperature and stir into the crème fraiche."

- from "Four Seasons of Entertaining," by Shayla Copas