Duck Crepes with Lentils

I got this amazing little dish from Patrick Perie, an Alsatian chef who ran a couple of kitchens here before returning to France. Remember this next time you have a turkey or duck with leftover slivers and morsels of meat. The taste and look is decidedly French. It looks like a little bag, made out of a thin crepe. It's filled with both smoked and roasted duck, mellowed with lentils. It makes a great appetizer or light lunch.

• 4 6-inch, thin crepes (or flour tortillas)
• 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
• Sprigs of fresh herbs and bitter greens for garnish

1. Combine all ingredients except crepes and herb garnish in a skillet and heat through to warm.

2. Divide four ways and spoon into centers of crepes. Close crepes like little bags, and tie the tops with strips of green onions or chives.

Makes four appetizers.