So maybe there is some left over seared duck breasts in the refrigerator and maybe the sage plant is producing giant leaves like crazy.
Time for breakfast, or dinner.
Go here for the crepe batter and how to make them.
Duck, Apple and Sage Crepes
- 2 seared wild duck breasts cut into small dice
- 6 large sage leaves cut into thin ribbons
- 1 apple cored and cut into small dice
- 4 tbsp butter
- 8 cooked crepes
Melt 2 tbsp butter in a frying pan and saute apples until golden. Add sage and saute until wilted then add duck and quickly mix into apples. Remove from heat. Spoon 1 1/2 tbsp mixture into center of a crepe. Top with a thin slice of butter and roll up. Place in a greased baking pan and continue with remaining crepes. Bake at 350 degrees for 10-15 minutes. Serve with fresh fruit.
Here is a photo of some sage leaves about to be dried.