Method:
1 Juice 1 orange and peel and segment the other.
2 Heat oil in a frying pan over medium-high heat, add mushrooms and sauté until tender, add the orange juice and simmer for 5 minutes or until reduced. Add the duck
add the thyme leaves, stir until warmed through.
3 Spoon the mixture into the centre of the crepes, top with orange segments, ricotta and baby cos leaves and roll to enclose. Drizzle the crepes with pan juices to serve