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international
Travel to your favorite
international 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 for
restaurants any more. People everywhere
are discovering flavorful ingredients and
using traditional preparation methods at
home to create tantalizing exotic meals.
We’re also combining tastes and techniques
for a fusion of old and new. The resulting
dishes bring excitement and culture to             Asian Duck Rolls
                                                   with Thai BBQ Sauce
the table.                                         By Chef Frederick Castan




Duck is the perfect starting point for             Maple Leaf Farms, the premier duck
                                                   producer in North America, offers
developing delicious and creative dishes
                                                   a line of convenient products, including
that have unique, global flair. Duck’s versatile   fully cooked and ready to cook
in everything from appetizers to entrées,          options, many of which include
                                                   marinades and seasonings that make
to salads and soups.
                                                   preparation easy. For more recipes,
                                                   cooking tips and information about
                                                   duck, visit www.mapleleaffarms.com
                                                   or call 1-800-DUCKLING.
international
Preparation
                                                                             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 & Rendering
1. 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
 te
ons                                                                         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: 8

6 (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 peppers
Salt and freshly ground          2 small red onions
  black pepper                   2/3 cup pineapple preserves
1 ripe fresh pineapple,          3 tbsp. Dijon mustard
  peeled, cored

Prepare charcoal or gas grill. Remove skin. Cut duck breast
into 2-inch chunks; season with salt and pepper to taste. Cut
pineapple into 1-1/2 inch chunks. Cut bell peppers into 1-1/2
inch chunks, discarding stems and seeds. Cut onions through
the 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 kabobs
on grill over medium coals. Brush half of preserve mixture over
kabobs. Grill covered 5 minutes. Turn; brush remaining half of
preserve mixture over kabobs. Continue grilling covered 5 to 6
minutes or until duck is barely pink in center and peppers are
crisp-tender.
Grilled Duck with Currant
Sauce and Red Cabbage Salad
2004 Duck recipe contest winning recipe
created by Renata Stanko

Servings: 2-3

For the marinade:                         1 cup currant jelly
3 (7.5 ounce) Maple Leaf Farms            1 tbsp. minced fresh ginger
  boneless duck breast filets             1 tsp. salt
1 cup Pinot Noir wine                     1 tsp. pepper
For the sauce:
1 tbsp. olive oil                         1 cup fresh currants
1 cup chopped shallots                    Salt and pepper to taste
1 cup Pinot Noir wine                     Olive oil to baste
2 cups currant jelly
For the salad:
6 cups shredded red cabbage               2 tbsp. rice vinegar
1 tbsp. salt                              1 cup toasted chopped walnuts*
Garnish:
Red currant on stems
                                                                           Duck Murtabak
Follow package directions for thawing Maple Leaf Farms boneless            (Singapore pan fried wrappers)
duck breast. Remove skin. Combine all the marinade ingredients
and place in a plastic bag along with the duck breast. Refrigerate 1-2
hours. To make the sauce, heat olive oil in frying pan. Sauté shallots.    Servings: 6
Add wine and cook until reduced by half. Add currant jelly, fresh
currants and salt and pepper to taste. Set aside and keep warm. Place      1 Maple Leaf Farms Roast Half        1/2 cup mild salsa
shredded cabbage into large pot of salted boiling water. Blanch for          Duck, with sauce packet            Grated zest from 1 large lemon
30 seconds. Drain cabbage and place in a bowl with ice cubes and           1 tbsp. curry powder, divided        2 tsp. ground coriander
water to stop the cooking process. Drain well and set aside. Remove        3/4 tsp. salt, divided               1 cup finely chopped scallions
duck from marinade and pat dry. Season with salt and pepper and            1 tsp. garlic powder
brush 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. oil
about 1 cup of currant sauce and walnuts. Plate and top with sliced        6 spring roll wrappers
duck 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 hours

Duck 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 from
Servings: 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 vinegar
1 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 couscous
Add all ingredients except vinegar and oil in a large mixing
                                                                   topped with 4-5 pieces of duck breast. Sprinkle with pine nuts
bowl. 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 bone
12 cups spring lettuce mix, tossed in sherry
  vinegar, olive oil vinaigrette, seasoned with salt & pepper.
White bean salad (above)
Parmesan cheese

Assembly:
Place 2 cups of dressed spring lettuce on plate. Top with 1-1/2
cups of white bean salad. Top with shredded duck leg confit.
Sprinkle with Parmesan cheese.
Duckadillas
2005 Duck recipe contest winning recipe
created by Diane Nemitz

Servings: 4 for main course, 8 for first course


1 (7.5 ounce) Maple Leaf Farms
  Boneless Duck Breast Filet
For the spice rub:
1 tbsp. ground chilies                 1/2 tsp. pepper
1 tbsp. ground cumin                   1 tsp. paprika
1 tsp. salt                            1 tsp. garlic powder
For the cranberry-jalapeño sauce:
1 tsp. roasted, crushed mustard        1/2 cup oil-packed sun dried
  seeds                                  tomatoes, diced
1 tsp. toasted, crushed cumin          1 cup dried cranberries, soaked in
  seeds                                  1/2 cup dry red wine until
1 shallot, minced                        plump
2 jalapeño peppers, seeded and
  minced
8 extra large flour tortillas       1 cup pepper jack cheese,
  (plain)                             shredded
1 avocado, cut in 16 slices         1 cup queso blanco, shredded


Remove skin and fat from duck and cut breast in half.
Render fat in heavy skillet over medium heat until most of fat
is melted. Blend two tablespoons duck fat into spice rub and
rub all over both sides of duck. Set aside.

Heat large cast iron skillet or grill pan over medium high heat
until very hot. Rub with some of the duck fat (use a paper towel).
Sear duck breast on both sides, then lower heat slightly and
continue to cook for total cooking time of 12-15 minutes, just
until duck is no longer pink in center. Remove duck to plate and
let stand for five minutes. Keep grill pan hot.

Thinly slice duck, divide into 8 portions and place on one side of
each tortilla. Top with cranberry-jalapeno relish, then avocado,
then cheese.

Fold tortillas in half and grill, turning once on hot grill, until
cheese is melted. (Add more fat to grill if necessary.)

Serve as two main course portions for four people or cut into
wedges for appetizers for eight.




                                                                            www.mapleleaffarms.com
Duck is as nutritional as it is delicious.
Despite its rich, succulent taste, Maple Leaf
Farms duck is lower in fat than other alternatives.
Just compare to other types of meats and see
the difference!




             www.mapleleaffarms.com

   Maple Leaf Farms, Inc. • P.O. Box 308 • Milford, IN 46542
              Customer service: 1.800.DUCKLING

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Maple Leaf Farms Recipe

  • 1.
  • 2. international Travel to your favorite international 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 for restaurants any more. People everywhere are discovering flavorful ingredients and using traditional preparation methods at home to create tantalizing exotic meals. We’re also combining tastes and techniques for a fusion of old and new. The resulting dishes bring excitement and culture to Asian Duck Rolls with Thai BBQ Sauce the table. By Chef Frederick Castan Duck is the perfect starting point for Maple Leaf Farms, the premier duck producer in North America, offers developing delicious and creative dishes a line of convenient products, including that have unique, global flair. Duck’s versatile fully cooked and ready to cook in everything from appetizers to entrées, options, many of which include marinades and seasonings that make to salads and soups. preparation easy. For more recipes, cooking tips and information about duck, visit www.mapleleaffarms.com or call 1-800-DUCKLING.
  • 3. international Preparation 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 & Rendering 1. 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.
  • 4. 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 te ons 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.
  • 5. 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: 8 6 (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 peppers Salt and freshly ground 2 small red onions black pepper 2/3 cup pineapple preserves 1 ripe fresh pineapple, 3 tbsp. Dijon mustard peeled, cored Prepare charcoal or gas grill. Remove skin. Cut duck breast into 2-inch chunks; season with salt and pepper to taste. Cut pineapple into 1-1/2 inch chunks. Cut bell peppers into 1-1/2 inch chunks, discarding stems and seeds. Cut onions through the 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 kabobs on grill over medium coals. Brush half of preserve mixture over kabobs. Grill covered 5 minutes. Turn; brush remaining half of preserve mixture over kabobs. Continue grilling covered 5 to 6 minutes or until duck is barely pink in center and peppers are crisp-tender.
  • 6. Grilled Duck with Currant Sauce and Red Cabbage Salad 2004 Duck recipe contest winning recipe created by Renata Stanko Servings: 2-3 For the marinade: 1 cup currant jelly 3 (7.5 ounce) Maple Leaf Farms 1 tbsp. minced fresh ginger boneless duck breast filets 1 tsp. salt 1 cup Pinot Noir wine 1 tsp. pepper For the sauce: 1 tbsp. olive oil 1 cup fresh currants 1 cup chopped shallots Salt and pepper to taste 1 cup Pinot Noir wine Olive oil to baste 2 cups currant jelly For the salad: 6 cups shredded red cabbage 2 tbsp. rice vinegar 1 tbsp. salt 1 cup toasted chopped walnuts* Garnish: Red currant on stems Duck Murtabak Follow package directions for thawing Maple Leaf Farms boneless (Singapore pan fried wrappers) duck breast. Remove skin. Combine all the marinade ingredients and place in a plastic bag along with the duck breast. Refrigerate 1-2 hours. To make the sauce, heat olive oil in frying pan. Sauté shallots. Servings: 6 Add wine and cook until reduced by half. Add currant jelly, fresh currants and salt and pepper to taste. Set aside and keep warm. Place 1 Maple Leaf Farms Roast Half 1/2 cup mild salsa shredded cabbage into large pot of salted boiling water. Blanch for Duck, with sauce packet Grated zest from 1 large lemon 30 seconds. Drain cabbage and place in a bowl with ice cubes and 1 tbsp. curry powder, divided 2 tsp. ground coriander water to stop the cooking process. Drain well and set aside. Remove 3/4 tsp. salt, divided 1 cup finely chopped scallions duck from marinade and pat dry. Season with salt and pepper and 1 tsp. garlic powder brush 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. oil about 1 cup of currant sauce and walnuts. Plate and top with sliced 6 spring roll wrappers duck 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.
  • 7. 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 hours Duck 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 from Servings: 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 vinegar 1 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 couscous Add all ingredients except vinegar and oil in a large mixing topped with 4-5 pieces of duck breast. Sprinkle with pine nuts bowl. 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 bone 12 cups spring lettuce mix, tossed in sherry vinegar, olive oil vinaigrette, seasoned with salt & pepper. White bean salad (above) Parmesan cheese Assembly: Place 2 cups of dressed spring lettuce on plate. Top with 1-1/2 cups of white bean salad. Top with shredded duck leg confit. Sprinkle with Parmesan cheese.
  • 8. Duckadillas 2005 Duck recipe contest winning recipe created by Diane Nemitz Servings: 4 for main course, 8 for first course 1 (7.5 ounce) Maple Leaf Farms Boneless Duck Breast Filet For the spice rub: 1 tbsp. ground chilies 1/2 tsp. pepper 1 tbsp. ground cumin 1 tsp. paprika 1 tsp. salt 1 tsp. garlic powder For the cranberry-jalapeño sauce: 1 tsp. roasted, crushed mustard 1/2 cup oil-packed sun dried seeds tomatoes, diced 1 tsp. toasted, crushed cumin 1 cup dried cranberries, soaked in seeds 1/2 cup dry red wine until 1 shallot, minced plump 2 jalapeño peppers, seeded and minced 8 extra large flour tortillas 1 cup pepper jack cheese, (plain) shredded 1 avocado, cut in 16 slices 1 cup queso blanco, shredded Remove skin and fat from duck and cut breast in half. Render fat in heavy skillet over medium heat until most of fat is melted. Blend two tablespoons duck fat into spice rub and rub all over both sides of duck. Set aside. Heat large cast iron skillet or grill pan over medium high heat until very hot. Rub with some of the duck fat (use a paper towel). Sear duck breast on both sides, then lower heat slightly and continue to cook for total cooking time of 12-15 minutes, just until duck is no longer pink in center. Remove duck to plate and let stand for five minutes. Keep grill pan hot. Thinly slice duck, divide into 8 portions and place on one side of each tortilla. Top with cranberry-jalapeno relish, then avocado, then cheese. Fold tortillas in half and grill, turning once on hot grill, until cheese is melted. (Add more fat to grill if necessary.) Serve as two main course portions for four people or cut into wedges for appetizers for eight. www.mapleleaffarms.com
  • 9. Duck is as nutritional as it is delicious. Despite its rich, succulent taste, Maple Leaf Farms duck is lower in fat than other alternatives. Just compare to other types of meats and see the difference! www.mapleleaffarms.com Maple Leaf Farms, Inc. • P.O. Box 308 • Milford, IN 46542 Customer service: 1.800.DUCKLING