The Food Show
Duck Crepes with Lentils
Combine all ingredients except tortillas and herb garnish in a skillet and heat through to warm.
Divide four ways and spoon into centers of crepes. Close tortillas like little bags, and tie the tops with strips of green onions or chives. Or roll them up.
1 cup cooked lentils
3/4 cup roast duck (or chicken or turkey) breast, diced
1 Tbs. chopped French shallots
1 Tbs. chopped green onions
2 Tbs. chopped fresh parsley
Salt and pepper to taste
1/4 cup vinaigrette dressing
8 six-inch, thin flour tortillas
Sprigs of fresh herbs and bitter salad greens for garnish