internationalTravel to your favoriteinternational destination –in your own kitchen!With Maple Leaf Farms duck as your guide,there is no limit to where you can go.International cuisine is not just forrestaurants any more. People everywhereare discovering flavorful ingredients andusing traditional preparation methods athome to create tantalizing exotic meals.We’re also combining tastes and techniquesfor a fusion of old and new. The resultingdishes bring excitement and culture to Asian Duck Rolls with Thai BBQ Saucethe table. By Chef Frederick CastanDuck is the perfect starting point for Maple Leaf Farms, the premier duck producer in North America, offersdeveloping delicious and creative dishes a line of convenient products, includingthat have unique, global flair. Duck’s versatile fully cooked and ready to cookin everything from appetizers to entrées, options, many of which include marinades and seasonings that maketo salads and soups. preparation easy. For more recipes, cooking tips and information about duck, visit www.mapleleaffarms.com or call 1-800-DUCKLING.
internationalPreparation Versatile and elegant, our boneless duck breast can be sautéed and seasoned as a main dish. Or try it grilled and sliced on a salad. No matter how it’s prepared, this tender, flavorful selection is certain to satisfy your most discriminating guests.Scoring & Rendering1. If frozen, thaw breast lobes in refrigerator.2. Score skin at 1/4” intervals, being careful not to cut into breast meat. Rotate breast, score again making a criss-cross pattern. Season with preferred seasoning/marinades. Preheat electric skillet to 325ºF or a sauté pan on medium low heat.3. Place breast skin side down for approximately 8-12 minutes or until fat is rendered and skin is crisp and brown.4. Turn breast over and cook 1-2 minutes*. Then place breasts in 375ºF oven for 8-10 minutes or until internal temperature reaches 160ºF. Let Duck Apple Salad product cool 2-3 minutes before slicing. Find this recipe and more at:*At this point, you can remove from heat, place in a sealed container, and www.mapleleaffarms.com refrigerate up to three days before finishing in the oven or on a grill.
Duck Penne Pasta Servings: 6 3 cups chopped onions 1/2 cup black olives, sliced 4 tsp. minced garlic 1 cup dry red wine 1/2 cup chopped cooked bacon 2 tsp. salt 6 Maple Leaf Farms Duck Legs 1/2 tsp. black pepper Confit, reserving the fat 8 cups cooked penne pasta 4 cups chopped tomatoes, 4 tbsp. fresh basil, julienned drained 1/2 cup grated Parmesan cheese Remove duck legs from bag, reserving the duck fat. Remove meat from bone and shred. Heat 1/4 cup reserved duck fat over medium heat in saucepan. Add onions and cook for 5 minutes, stirring occasionally. Stir in garlic and bacon. Cook for 5 minutes. Add red wine; reduce by half. Add tomatoes, olives, duck confit, salt and pepper. Simmer for 25-30 minutes, stirring occasionally. Meanwhile, cook penne pasta according to package directions. Toss sauce with pasta. Stir in julienned basil. Garnish with Parmesan cheese. Serve immediately. Plum Ducky Lettuce Wraps 2003 Duck recipe contest winning recipe created by Janice Elder teons Servings: 4 1 8 oz. can crushed pineapple in 1/2 cup green onions, chopped juice, well drained 1 medium cucumber, peeled, 1/3 cup Chinese plum sauce seeded, and chopped 2 tbsp. sugar 2 fresh plums, seeded and 1 tbsp. rice wine vinegar chopped 1/2 tsp. red pepper flakes 2 tbsp. sesame seeds, lightly 1 tsp. toasted sesame oil toasted 2 cups chopped or shredded 10-12 large iceberg or other crisp Maple Leaf Farms Roast lettuce leaves Half Duck 1/2 cup fresh mint leaves Prepare Maple Leaf Farms Roast Half Duck according to package instructions, then chop or shred meat. In a large saucepan over medium heat, blend together drained pineapple, plum sauce, sugar, vinegar, red pepper flakes and sesame oil, stirring occasionally, for about 5 minutes. Add duck and onions, stirring until well mixed and heated through. Remove from heat; add cucumber, plums, and sesame seeds, tossing to blend. Before serving, spoon the duck mixture into a serving bowl. Surround with lettuce leaves and mint leaves. To eat, spoon the duck mixture into lettuce leaves and wrap. Add mint leaves as desired.
Shanghai Duckling Stir-Fry Servings: 4 4 (7.5 ounce) Maple Leaf Farms 2 tbsp. vegetable oil Boneless, Duck Breast Filets 1 large yellow or red bell pepper, 4 cloves garlic, minced cut into short, thin strips 2 tsp. minced fresh ginger root 2 cups fresh sugar snap peas or 5 tbsp. soy sauce, divided snow pea pods 1/4 cup duck stock or 1 cup cut fresh asparagus spears chicken stock or small broccoli florets 1 tbsp. cornstarch 4 cups hot cooked white rice* Remove skin. Cut duck breasts crosswise into 1/4-inch thick strips; place in a medium bowl. Add garlic, ginger and 2 tablespoons of the soy sauce; toss well and set aside. Combine remaining 3 tablespoons soy sauce, stock and cornstarch; mix until smooth and set aside. Heat oil in a large deep skillet or wok over medium-high heat. Add bell pepper, sugar snap peas and asparagus; stir-fry 2 minutes. Add duck mixture; stir-fry 4 to 5 minutes or until duck is cooked through and vegetables are crisp-tender. Stir soy sauce mixture; add to skillet and stir-fry 1 to 2 minutes or until sauce thickens. Serve over rice.Polynesian Duck Kabobs *If desired, stir-fry mixture may be served wrapped in large Boston lettuce leaves rather than over the rice.Servings: 86 (7.5 ounce) Maple Leaf Farms 2 large red or yellow bell peppers Boneless Duck Breast or one of each Filets, thawed if frozen 2 large green bell peppersSalt and freshly ground 2 small red onions black pepper 2/3 cup pineapple preserves1 ripe fresh pineapple, 3 tbsp. Dijon mustard peeled, coredPrepare charcoal or gas grill. Remove skin. Cut duck breastinto 2-inch chunks; season with salt and pepper to taste. Cutpineapple into 1-1/2 inch chunks. Cut bell peppers into 1-1/2inch chunks, discarding stems and seeds. Cut onions throughthe core into 1/2-inch thick wedges. Alternately thread duck,pineapple, bell peppers and onions onto large metal skewers.Combine preserves and mustard; mix well. Arrange duck kabobson grill over medium coals. Brush half of preserve mixture overkabobs. Grill covered 5 minutes. Turn; brush remaining half ofpreserve mixture over kabobs. Continue grilling covered 5 to 6minutes or until duck is barely pink in center and peppers arecrisp-tender.
Grilled Duck with CurrantSauce and Red Cabbage Salad2004 Duck recipe contest winning recipecreated by Renata StankoServings: 2-3For the marinade: 1 cup currant jelly3 (7.5 ounce) Maple Leaf Farms 1 tbsp. minced fresh ginger boneless duck breast filets 1 tsp. salt1 cup Pinot Noir wine 1 tsp. pepperFor the sauce:1 tbsp. olive oil 1 cup fresh currants1 cup chopped shallots Salt and pepper to taste1 cup Pinot Noir wine Olive oil to baste2 cups currant jellyFor the salad:6 cups shredded red cabbage 2 tbsp. rice vinegar1 tbsp. salt 1 cup toasted chopped walnuts*Garnish:Red currant on stems Duck MurtabakFollow package directions for thawing Maple Leaf Farms boneless (Singapore pan fried wrappers)duck breast. Remove skin. Combine all the marinade ingredientsand place in a plastic bag along with the duck breast. Refrigerate 1-2hours. To make the sauce, heat olive oil in frying pan. Sauté shallots. Servings: 6Add wine and cook until reduced by half. Add currant jelly, freshcurrants and salt and pepper to taste. Set aside and keep warm. Place 1 Maple Leaf Farms Roast Half 1/2 cup mild salsashredded cabbage into large pot of salted boiling water. Blanch for Duck, with sauce packet Grated zest from 1 large lemon30 seconds. Drain cabbage and place in a bowl with ice cubes and 1 tbsp. curry powder, divided 2 tsp. ground corianderwater to stop the cooking process. Drain well and set aside. Remove 3/4 tsp. salt, divided 1 cup finely chopped scallionsduck from marinade and pat dry. Season with salt and pepper and 1 tsp. garlic powderbrush with olive oil. Grill for 5-8 minutes or to your desire of done- For the wrappers:ness. Set aside and keep warm. Toss cabbage with rice vinegar and 4 large eggs 3 tbsp. oilabout 1 cup of currant sauce and walnuts. Plate and top with sliced 6 spring roll wrappersduck breast and additional currant sauce. Garnish with currants. Remove meat from bones and cut into small cubes, which will* To toast walnuts, place into a dry frying pan and heat on medium high. yield about 2 1/4 cups. Set aside. In a frying pan combine orange Toss often until lightly toasted. Remove from pan and let cool. sauce from package, 1 tsp. curry powder, 1/4 tsp. salt and all other ingredients except scallions. Bring to a simmer, and simmer about 4 minutes. Stir in scallions, cook for another minute. Stir in duck meat and remove from heat. Transfer to a bowl. In a 9 inch pie pan beat eggs with remaining 2 tsp. curry and 1/2 tsp. salt. In a frying pan heat 1/2 tbsp. oil. Dip 1 spring roll wrap- per in pie dish till well coated on both sides with egg mixture and place in frying pan. Spread 1/2 cup of duck mixture in center. Fold over left and right sides, press with back of metal spatula. Cook over low medium heat about 2 minutes. Flip over and brown the other side. Process the rest of the wrappers till finished. Before serving, cut each wrapper diagonally in half. Garnish with mint sprigs.
Duck Couscous Servings: 4 1/3 cup red wine vinegar 1 tsp. paprika 4 tbsp. olive oil, plus 2 tbsp. olive 1/3 cup crumbled feta cheese oil, divided 1/3 cup marinated artichoke 2 tbsp. mango chutney plus heart quarters, chopped 1 tbsp., divided 1/3 cup roasted red pepper, 1 tbsp. mashed garlic chopped 1 tsp. ground cumin 1/4 cup chopped red onion 1 tsp. coarse salt, divided 1/4 cup pitted Kalamata olives, 2 (7.5 ounce) Maple Leaf Farms thinly sliced Boneless Duck Breast Filets 1/4 cup fresh dill, chopped 1-1/4 cup water 1/4 cup toasted pine nuts 1 cup couscous, uncooked Fresh ground black pepper 2 tbsp fresh lemon juice In a small baking dish combine the vinegar, 4 tbsp. olive oil, 2 tbsp. chutney, garlic, cumin and 1/2 tsp. salt. Score (see page 3) the duck skin with a sharp knife and place the duck breast, skin side up in the marinade, covered, and refrigerate, for 6 hoursDuck Confit & White Bean Salad and up to overnight. Preheat oven to 425°F. Drain marinade. Sauté duck breast, skin side down for 7 minutes until skin is rendered. Remove fromServings: 6 sauté pan and place in baking dish. Bake duck for 15-20 minutes to desired doneness (160°F), skin side up.For the White Bean Salad:2 19 oz. cans white cannellini 1/2 cup red onion, diced Meanwhile, bring the water to a boil in a saucepan and add beans, rinsed and drained 1 14 oz. can diced tomatoes, the couscous. Bring back to boil and turn off heat. After 5 min-3/4 cup chopped green olives drained utes, remove the couscous to a serving bowl. Toss with 2 tbsp.1 red pepper, roasted, peeled, 1/2 cup fresh parsley, chopped olive oil, 1 tbsp. chutney, 1/2 teaspoon coarse salt, lemon juice, seeded and diced 3 tbsp. sherry wine vinegar1 medium cucumber, peeled, 1/3 cup extra virgin olive oil paprika, feta, artichoke hearts, red pepper, onion, olives and dill. seeded and diced Salt and pepper to taste To serve: Slice the duck breast across the grain into medallions. On each of the four dinner plates place a helping of couscousAdd all ingredients except vinegar and oil in a large mixing topped with 4-5 pieces of duck breast. Sprinkle with pine nutsbowl. In a separate bowl whisk together oil and vinegar to make and fresh ground pepper.a dressing. Add to bowl with other ingredients and toss gently.Season with salt and pepper. Serve at room temperature.For the Duck Confit:6 Maple Leaf Farms Duck Leg Confit, grilled, meat shredded from bone12 cups spring lettuce mix, tossed in sherry vinegar, olive oil vinaigrette, seasoned with salt & pepper.White bean salad (above)Parmesan cheeseAssembly:Place 2 cups of dressed spring lettuce on plate. Top with 1-1/2cups of white bean salad. Top with shredded duck leg confit.Sprinkle with Parmesan cheese.
Duckadillas2005 Duck recipe contest winning recipecreated by Diane NemitzServings: 4 for main course, 8 for first course1 (7.5 ounce) Maple Leaf Farms Boneless Duck Breast FiletFor the spice rub:1 tbsp. ground chilies 1/2 tsp. pepper1 tbsp. ground cumin 1 tsp. paprika1 tsp. salt 1 tsp. garlic powderFor the cranberry-jalapeño sauce:1 tsp. roasted, crushed mustard 1/2 cup oil-packed sun dried seeds tomatoes, diced1 tsp. toasted, crushed cumin 1 cup dried cranberries, soaked in seeds 1/2 cup dry red wine until1 shallot, minced plump2 jalapeño peppers, seeded and minced8 extra large flour tortillas 1 cup pepper jack cheese, (plain) shredded1 avocado, cut in 16 slices 1 cup queso blanco, shreddedRemove skin and fat from duck and cut breast in half.Render fat in heavy skillet over medium heat until most of fatis melted. Blend two tablespoons duck fat into spice rub andrub all over both sides of duck. Set aside.Heat large cast iron skillet or grill pan over medium high heatuntil very hot. Rub with some of the duck fat (use a paper towel).Sear duck breast on both sides, then lower heat slightly andcontinue to cook for total cooking time of 12-15 minutes, justuntil duck is no longer pink in center. Remove duck to plate andlet stand for five minutes. Keep grill pan hot.Thinly slice duck, divide into 8 portions and place on one side ofeach tortilla. Top with cranberry-jalapeno relish, then avocado,then cheese.Fold tortillas in half and grill, turning once on hot grill, untilcheese is melted. (Add more fat to grill if necessary.)Serve as two main course portions for four people or cut intowedges for appetizers for eight. www.mapleleaffarms.com
Duck is as nutritional as it is delicious.Despite its rich, succulent taste, Maple LeafFarms duck is lower in fat than other alternatives.Just compare to other types of meats and seethe difference! www.mapleleaffarms.com Maple Leaf Farms, Inc. • P.O. Box 308 • Milford, IN 46542 Customer service: 1.800.DUCKLING