Maple Leaf FarmsCommitment to QualityMaple Leaf Farms offers you a variety of deliciousand convenient products that make serving duckat home easy and rewarding. We want our productsto bring something special to your table, and for us,this means a commitment to quality on everylevel—beginning with the farm.Since 1958, our ducks have been raised with prideon independent, family-owned farms. Our partnerfarmers possess a genuine care and commitment toraise the best duck possible. Our ducks are fed anall-natural diet of corn, soy and wheat that weproduce in our own feed mills. No animal proteins,growth promotants or antibiotics are used in our feed.In short, we’ll only provide products for your familythat we would be happy serving our own.For more recipes, cooking tips and informationabout duck, call 1-800-DUCKLING or visit ourwebsite at www.mapleleaffarms.com. If you’rehaving trouble finding our product in your area,you may also order all of our retail items onlineto ship directly to your home.
Maple Leaf FarmsTrident Stewardship ProgramThe well-being of our birds is ensured by ourTrident Stewardship Program which focuseson animal care and handling and also assuresour product quality and conservation ofnatural resources. For more informationabout our stewardship program please visitwww.mapleleaffarms.com/stewardship.
Travel to your favoriteinternational destination—in your own kitchen!International cuisine is not just for restaurantsanymore. People everywhere are discovering thebenefits and pleasures of using flavorful ingredientsand traditional preparation methods at home tocreate tantalizing exotic meals. In this recipe guide,we’re also combining tastes and techniques for afusion of old and new. The resulting dishes bringexcitement and culture to the table.Duck is the perfect starting point for developingdelicious and creative dishes that have unique, globalflair. Duck is versatile in everything from appetizersto entrees, to salads and soups.With Maple Leaf Farms duck as your guide, there isno limit to where you can go.
Despite its rich, succulent taste, a skinlessduck breast has fewer calories and less fatthan a similar portion of chicken, beef orpork. Surprised? Just compare to othertypes of meat and see the difference!How Duck Compares100 Gram Serving Calories Fat(g)Duck Breast*, No Skin 140 2.5Chicken Breast, No Skin 165 4Turkey Breast, No Skin 135 1Turkey, Dark Meat, No Skin 187 7Duck Leg*, No Skin 178 6Pork, Tenderloin, Trimmed 164 5Beef, Round Tip, Trimmed 185 7Source: USDA*White Pekin Breed Duck
Cooking duck is easy!Some people think that duck is difficult to prepare,but to yield a crispy, delicious duck breast all youhave to do is follow these simple steps:1. Thaw duck breasts and remove from package. Pat duck breast dry with paper towels.2. Score skin into ¼ inch intervals, being careful not to cut into breast meat. Rotate breast and score again, making a criss-cross pattern. Season with preferred seasonings/marinades.3. Preheat griddle to 325°F or Teflon pan to low-medium low. Place breast skin side down for approximately 8–12 minutes or until fat is rendered and skin is crisp and brown. Low and slow is the way to go.4. Turn breast over and cook 1–2 minutes.*5. Place duck breasts in a 350°F oven for 5–6 minutes or until internal temperature reaches 155°F. Let product rest 4–5 minutes before slicing. Temperature will continue to rise during resting period and should reach 165°F.*At this point, you can remove from heat, place in a sealedcontainer, and refrigerate up to three days before finishing inthe oven or on a grill.
Grilling Duck Breast1. When grilling boneless duck breasts, you willachieve the best results by starting the cookingprocess indoors and later moving them to the grill.2. First, render the fat from underneath the skinin a skillet on the stove (8–12 minutes over mediumlow heat). At this point you can refrigerate thebreasts until ready to grill.3. Heat grill to medium high. Place duck breasts,meat side down on grill and cook for 5 minutes.Turn over and finish for 2–3 minutes. Internaltemperature of the duck breast should be 155°F.Let rest five minutes before slicing.
Duck Enchiladas6 ServingsIngredients4½ tsp Vegetable Oil 1 cup Enchilada Sauce1 medium Onion, sliced ½ cup Mild Cheddar1 Tbsp Minced Fresh Garlic Cheese, shredded½ cup Sliced Black Olives 12 Corn Tortillas⅓ cup Green Chiles, diced 3 cups Enchilada Sauce1 Tbsp Chopped Cilantro ⅓ cup Monterey Jack1½ tsp Leaf Oregano Cheese, shredded3 (7.5 oz) Maple Leaf Farms ⅓ cup Mild Cheddar Boneless Duck Breast Cheese, shredded Filets* 2 Tbsp Green Onion, slicedDirections1. Follow package instructions to cook duck breast.Let stand 5 minutes. Remove skin. Set aside.2. In a large skillet over medium-low heat, sauté onionsand garlic in oil until onions are translucent. Add blackolives, green chiles, cilantro and oregano; heat through.3. Cut duck meat into large cubes. Add to skillet alongwith 1 cup enchilada sauce. Heat through. DUCK BREAST RECIPES4. Add ½ cup Cheddar cheese and stir until melted.Remove from heat.5. Heat tortillas in microwave or dry skillet.6. Divide filling between tortillas and roll up. Place rolledtortillas in a pan, top with remaining enchilada sauce andcheeses. Put under broiler or in microwave to melt cheese.Garnish with green onion. Serve immediately.*Rotisserie Duck Breast may be substituted for Duck Breast.
DUCK BREAST RECIPES Duck Foccacia Pizza 6 Servings Ingredients 2 each (7.5 oz) Maple Leaf Farms Boneless Duck Breast Filets*, cooked and skin removed 6 each 7" prepared Foccacia Bread 1½ cups Sun Dried Tomato Marinara Sauce 1½ cups Sun Dried Tomatoes 1½ cups Provolone Cheese, sliced 2 heads Roasted Garlic, divided into cloves 3 oz Fresh Rosemary Shaved Parmesan Cheese, as desired Directions 1. Follow package instructions to cook duck breast. 2. Cut the cooked duck into bite-sized pieces. 3. Divide and spread the marinara sauce between the 6 foccacia. Top with sun dried tomatoes, provolone cheese slices, roasted garlic cloves and duck. 4. Sprinkle with rosemary. 5. Place on a sheet pan and bake at 400°F for 13–15 minutes. When done, remove from oven and top with shaved Parmesan cheese. *To simplify, Maple Leaf Farms fully cooked Roast Half Duck or Rotisserie Half Duck meat may be substituted.
Polynesian Duck Kabobs8 ServingsIngredients6 each (7.5 oz) Maple Leaf 2 Large Red or Yellow Bell Farms Boneless Duck Peppers, or one of each Breast Filets, thawed if 2 Large Green Bell Peppers frozen 2 Small Red OnionsSalt and Fresh Ground ⅔ cup Pineapple Preserves Black Pepper to taste 3 Tbsp Dijon Mustard1 Ripe Fresh Pineapple, peeled, coredDirections1. Prepare charcoal or gas grill. Remove skin from duckbreasts. Cut duck breast into 2 inch chunks; season withsalt and pepper to taste. Cut pineapple into 1½ inchchunks. Cut bell peppers into 1½ inch chunks, discardingstems and seeds. Cut onions through the core into ½ inchthick wedges. Alternately thread duck, pineapple, bellpeppers and onions onto large metal skewers.2. Combine preserves and mustard; mix well. Arrange DUCK BREAST RECIPESduck kabobs on grill over medium coals. Brush half ofpreserve mixture over kabobs. Grill, covered, 5 minutes.Turn; brush remaining half of preserve mixture overkabobs. Continue grilling, covered, 5–6 minutes or untilduck is barely pink in center and peppers are crisp-tender.
DUCK BREAST RECIPES Duck Stir-Fry 4 Servings Ingredients 3 Tbsp Vegetable Oil ¾ cup Onion Wedges, ¼" 2 tsp Ginger Root, minced separated 2 tsp Garlic, minced ½ cup Whole Baby Sweet ¼ tsp Dried Crushed Red Corn, drained, cut in half Pepper Flakes lengthwise 1 cup Carrots, ⅛" slice ½ cup Prepared Stir-fry 1 cup each Red and Green Sauce Bell Peppers, 1" dice 3–4 cups Cooked White ¾ cup Celery, chopped Rice 2 Maple Leaf Farms Duck 2 tsp Sesame Seeds, toasted Breast Filets Directions 1. Remove skin from duck breasts. Cut breasts into thin strips across the grain. 2. Heat oil in wok or frying pan over high heat. Add ginger, garlic and dried peppers. Stir-fry about ½ minute. Add carrots, peppers and celery. Stir-fry about 3 minutes. 3. Add duck meat. Stir-fry about 3 minutes or until duck is lightly browned. 4. Add onions, corn and sauce. Stir-fry about 2 minutes. 5. Serve over cooked rice. Garnish with toasted sesame seeds.
Duck Murtabak 6 ServingsIngredients1 Maple Leaf Farms Roast 1 Large Lemon, grated zest Half Duck*, with orange 1 cup Finely Chopped sauce packet Scallions3 tsp Curry Powder, For The Wrappers divided 4 Large Eggs¾ tsp Salt, divided 6 Spring Roll Wrappers1 tsp Garlic Powder 3 Tbsp Oil½ cup Mild Salsa Mint Sprigs, garnish2 tsp Ground CorianderDirections1. Remove meat from bones and cut into small cubes,which will yield about 2¼ cups. Set aside.2. In a frying pan combine orange sauce from package, 1teaspoon curry powder, ¼ teaspoon salt, garlic powder,salsa, coriander and lemon zest. Bring to a simmer, and ROAST/ROTISSERIE HALF DUCK RECIPESsimmer about 4 minutes. Stir in scallions, cook for anotherminute. Stir in duck meat and remove from heat. Transferto a bowl.3. In a 9-inch pie pan beat eggs with remaining 2 teaspoonscurry and ½ teaspoon salt. In a frying pan heat ½ table-spoon oil. Dip 1 spring roll wrapper in pie dish until wellcoated on both sides with egg mixture and place in fryingpan. Spread ½ cup of duck mixture in center. Fold over leftand right sides, press with back of metal spatula. Cook overmedium-low heat about 2 minutes. Flip over and brown theother side. Process the rest of the wrappers until finished.4. Before serving, cut each wrapper diagonally in half.Garnish with mint sprigs.*Rotisserie Half Duck may be substituted for Roast Half Duck.
Duck Apple SaladROAST/ROTISSERIE HALF DUCK RECIPES 6 Servings Ingredients ½ Granny Smith Apple, Salt & Pepper to taste cored, julienne 6 Sun Dried Tomatoes ½ (about 6 oz) Celery Root 3 oz (6 Tbsp) Oil (celeriac), peeled, julienne ½ bunch Parsley, blanched 4 Tbsp Walnuts, chopped 3 oz (6 Tbsp) Olive Oil 1 tsp Basil, chopped 18 leaves Bibb Lettuce 1 tsp Parsley, chopped Garnish 4 Tbsp Mayonnaise Quartered Cherry 2 Tbsp Lemon Juice Tomatoes 3 Maple Leaf Farms Parsley Roast Half Ducks* Chopped Walnuts Directions 1. Combine apples, celery root, walnuts, chopped parsley and basil. 2. Mix mayonnaise, lemon juice, salt and pepper. Adjust seasoning to taste. Add apple mixture; toss to coat. 3. Remove skin from roast half ducks. Shred meat and heat in microwave or oven until warm. 4. Puree sun dried tomatoes with 3 oz of oil. Set aside. 5. Puree ½ bunch blanched parsley in 3 oz olive oil. Set aside. 6. Assemble salad by placing 3 Bibb lettuce leaves on plate. Mound apple salad in lettuce. Top with warm duck meat. Dress plate with sun-dried tomato oil and parsley oil. Garnish with cherry tomatoes, parsley and walnuts. *Rotisserie Half Duck may be substituted for Roast Half Duck.
Rotisserie Half Duck & Pasta6 ServingsIngredients2 Maple Leaf Farms 1½ cup Chopped Plum Rotisserie Half Ducks* TomatoesSauce 6 Tbsp Chopped Sage3 Tbsp Olive Oil 3 oz Unsalted Butter12 oz Portobello Salt and Pepper to taste Mushrooms, sliced Pasta1 lb Artichoke Hearts, 3 lbs Cooked Pappardelle quartered Garnish3 Tbsp Chopped Garlic Chopped Sage1½ cup White Wine Sage Leaves¾ cup Balsamic Vinegar Lemon Curls1 quart Duck Stock or Chicken Broth ROAST/ROTISSERIE HALF DUCK RECIPESDirections1. Shred meat and skin from Rotisserie Half Duck andthen set aside.2. Sauté mushrooms and artichoke hearts in oil until lightbrown. Add garlic; cook 1 minute. Add wine, reduce byone-half. Add vinegar and duck stock; reduce by one-half.Add duck meat, tomatoes and sage; heat through. Seasonwith salt and pepper and finish by stirring in butter.3. Toss pasta with sauce. Garnish with sage and lemoncurls. Serve immediately.*Roast Half Duck may be substituted for Rotisserie Half Duck.
Duck Salad with Raspberry WalnutROAST/ROTISSERIE HALF DUCK RECIPES Vinaigrette & Maytag Bleu Cheese 1 Serving Ingredients Salad ¼ cup Raspberry Walnut ½ cup Maple Leaf Farms Vinaigrette Roast Half Duck Meat*, Salt & Pepper to taste shredded Spiced Walnuts (2 Cups) 3 cups Mesclun Lettuce Mix 2 Tbsp Butter ⅛ cup Maytag Bleu Cheese ½ tsp Ginger Powder Crumbles ½ tsp Chili Powder ⅓ cup Halved Cherry ¼ tsp Cayenne Pepper Tomatoes 2 Tbsp Sugar ¼ cup Spiced Walnuts 1 Tbsp Honey (recipe follows) 2 cups Walnut Halves Fresh Raspberries Directions Salad 1. Toss mesclun lettuce, bleu cheese, cherry tomatoes, walnuts and vinaigrette. Season with salt and pepper. 2. Arrange salad on plate. Top with duck meat. Garnish with raspberries. Spiced Walnuts 1. Line baking sheet with foil. Spray with cooking spray. 2. Melt butter in large non-stick sauté pan; add ground spices and cook briefly until fragrant. Add sugar and honey. Melt sugar. Add nuts and cook until nuts are well coated and slightly darker in color, about 5 minutes. 3. Place on baking sheet and spread out to dry. *Rotisserie Half Duck may be substituted for Roast Half Duck.
Canard Au Vin 4 Servings IngredientsIngredients6 Maple Leaf Farms Duck 1 Large Celery Stalk, ¼" Leg Quarters* diceSalt and pepper 4 cloves Garlic, minced4 slices Bacon, ¼" dice 1 Tbsp Tomato Paste10 oz Pearl Onions, 2 each Bay Leaves stemmed, skinned 1 tsp Dried Thyme12 oz Crimini or Golden 2 Tbsp All Purpose Flour Italian Mushrooms, ¼ cup Brandy quartered 1 Bottle Chardonnay1 Medium Onion, ¼" dice 2 Tbsp Chopped Fresh1 Large Carrot, ¼" dice ParsleyDirections1. Preheat oven to 325°F. Rinse duck legs under coolwater; pat dry. Season with salt and pepper.2. In a Dutch oven brown bacon. Remove bacon anddiscard fat. Brown duck legs over medium heat for 20minutes. Set aside. Remove all but 2 tablespoons of fat,reserving 1 tablespoon.3. Add pearl onions and lightly brown over mediumhigh heat. Add mushrooms and cook until dry; removefrom pan. Add reserved tablespoon of duck fat and sautéchopped onion, carrot, celery and garlic until onion istranslucent. Add tomato paste, bay leaves, and thyme;cook 4–5 minutes stirring often. Add flour, cook 3–4 min-utes. Add brandy, stir to incorporate. Add wine ½ cup at a DUCK LEG RECIPEStime, stirring well and simmering before each addition.4. Add bacon, mushrooms, pearl onions and duck legs;cover and place in oven for 1½ hours until tender.5. Remove from oven. Skim any fat that has risen tosurface and season with salt and pepper. Top with parsley.*Duck Legs may be substituted for Duck Leg Quarters.
DUCK LEG RECIPES Garbanzo Chili with Duck 12 Servings Ingredients 3 Maple Leaf Farms Duck 1 tsp Oregano Leg Quarters*, cooked 1½ tsp Chili Powder 2 Tbsp Extra Virgin ¼ cup Mole Sauce Olive Oil 12 Flour Tortillas, warmed 1 cup Red Onion, diced Toppings ½ cup each Celery & 2 Tomatoes, medium dice Green Pepper, diced ¼ cup Chopped Cilantro 2 cloves Garlic, minced 1 cup Chopped Green ½ tsp Cumin Onion 2-14.5 oz cans Diced 2 Avocados, sliced (sprin- Tomatoes kled w/lemon juice) 1-14 oz can Garbanzo 2 cups Sour Cream Beans, undrained Directions 1. Follow package instructions to cook duck leg quarters. When cooled, remove duck meat from legs; shred. 2. Sauté onion, celery and peppers in oil until lightly browned. Add garlic; cook 1 minute. Add cumin, tomatoes, beans with juice, oregano, chili powder and mole sauce. Cook over medium low heat until thickened. Add duck; simmer 10 minutes. 3. Pour duck chili into serving bowl. Serve hot surrounded by tortillas and toppings. *Duck Legs may be substituted for Duck Leg Quarters.
Duck & Almond Salad4 ServingsIngredients1½ cups Maple Leaf Farms ½ tsp Dry Mustard Duck Leg Quarters*, ⅛ tsp Salt cooked ½ tsp Pepper1 Tbsp Tarragon Vinegar ½ cup Toasted Almonds,1 Tbsp Tarragon sliced/slivered½ cup Sour Cream ⅓ cup Golden Raisins½ cup Mayonnaise ½ cup Diced CeleryDirections1. Follow package instructions to cook duck leg quarters.Cool cooked duck legs and remove as much of the skin aspossible, then pull the meat off of the bone; chop meat.2. Combine tarragon vinegar and tarragon together in asauté pan and reduce until almost dry. Remove from heat.3. Mix sour cream and mayonnaise together with the drymustard, salt and pepper. Pour over the tarragon reduc-tion and mix in well. DUCK LEG RECIPES4. Add duck meat and rest of ingredients. Toss untilcoated. Refrigerate until chilled.*Duck Legs may be substituted for Duck Leg Quarters.