1/2 cup dried wild rice
3 eggs
1 cup cold water
3 tablespoons melted butter, plus 2 tablespoons for cooking crepes
3/4 cup all-purpose flour
1/4 teaspoon baking powder
4 duck breasts trimmed
1/4 cup vegetable oil for frying
1 cup red wine
4 ounces prepared demi-glace (available at gourmet grocery stores)
1/2 cup dried sour cherries
salt and freshly ground pepper
Bring 1 cup of water to boil and add rice, reducing heat to a simmer until rice is very tender. Prepare the crepe batter by beating the eggs, water and melted butter in a medium size bowl. Gradually whisk flour and baking powder into egg mixture until smooth. Season batter with salt and pepper. Cover and rest mixture in refrigerator for 1 hour.
Season duck breasts with salt and pepper. Sear skin-side down in heavy sauté pan over medium heat with the vegetable oil. Render the duck skin until crisp, about 10-15 minutes. Flip breast over and cook an additional 3-5 minutes. Keep breasts in a warm place until ready to serve.
In a small saucepan, add red wine and reduce to 2 ounces. Add demi-glace and melt over low heat. Add sour cherries. Bring sauce to a simmer, then store in a warm place. (Cover saucepan with plastic wrap to prevent a skin from forming.)
Add cooked wild rice to crepe batter and stir to combine. Heat a non-stick sauté pan over medium heat and brush with melted butter. Ladle crepe batter and swirl pan to evenly coat bottom. When golden brown on 1 side, flip crepe. On a plate, quickly place crepe between layers of wax paper. Repeat process 4 times, making sure to stir the batter to redistribute the wild rice.
To assemble, warm duck breasts in 400-degree oven for 4 minutes. Remove from oven, slice meat against the grain, and fan on top of a rolled crepe. Ladle the sour cherry sauce onto the plate and serve. Serves 4.
