Discover a World of Flavor

RECIPE GUIDE

Maple Leaf Farms Commitment to Quality Maple Leaf Farms offers you a variety of delicious and convenient products that make serving duck at home easy and rewarding. We want our products to bring something special to your table, and for us, this means a commitment to quality on every level—beginning with the farm.

Since 1958, our ducks have been raised with pride on independent, family-owned farms. Our partner farmers possess a genuine care and commitment to raise the best duck possible. Our ducks are fed an all-natural diet of corn, soy and wheat that we produce 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 family that we would be happy serving our own.

For more recipes, cooking tips and information about duck, call 1-800-DUCKLING or visit our website at www.mapleleaffarms.com. If you’re having trouble finding our product in your area, you may also order all of our retail items online to ship directly to your home.

Maple Leaf Farms Trident Stewardship ProgramThe well-being of our birds is ensured by our Trident Stewardship Program which focuses on animal care and handling and also assures our product quality and conservation of natural resources. For more information about our stewardship program please visit www.mapleleaffarms.com/stewardship.

Travel to your favorite international destination —in your own kitchen! International cuisine is not just for restaurants anymore. People everywhere are discovering the benefits and pleasures of using flavorful ingredients and traditional preparation methods at home to create tantalizing exotic meals. In this recipe guide, we’re also combining tastes and techniques for a fusion of old and new. The resulting dishes bring excitement and culture to the table.

Duck is the perfect starting point for developing delicious and creative dishes that have unique, global flair. Duck is versatile in everything from appetizers to entrees, to salads and soups.

With Maple Leaf Farms duck as your guide, there is no limit to where you can go.

How Duck Compares100 Gram Serving Calories Fat(g)

Duck Breast*, No Skin 140 2.5

Chicken Breast, No Skin 165 4

Turkey Breast, No Skin 135 1

Turkey, Dark Meat, No Skin 187 7

Duck Leg*, No Skin 178 6

Pork, Tenderloin, Trimmed 164 5

Beef, Round Tip, Trimmed 185 7

Source: USDA*White Pekin Breed Duck

Despite its rich, succulent taste, a skinless duck breast has fewer calories and less fat than a similar portion of chicken, beef or pork. Surprised? Just compare to other types of meat and see the difference!

Cooking duck is easy! Some people think that duck is difficult to prepare, but to yield a crispy, delicious duck breast all you have 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 sealed container, and refrigerate up to three days before finishing in the oven or on a grill.

Grilling Duck Breast1. When grilling boneless duck breasts, you will achieve the best results by starting the cooking process indoors and later moving them to the grill.

2. First, render the fat from underneath the skin in a skillet on the stove (8–12 minutes over medium low heat). At this point you can refrigerate the breasts 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. Internal temperature of the duck breast should be 155°F. Let rest five minutes before slicing.

Recipes

Ingredients4½ tsp Vegetable Oil1 medium Onion, sliced1 Tbsp Minced Fresh Garlic½ cup Sliced Black Olives⅓ cup Green Chiles, diced1 Tbsp Chopped Cilantro1½ tsp Leaf Oregano3 (7.5 oz) Maple Leaf Farms Boneless Duck Breast Filets*

1 cup Enchilada Sauce½ cup Mild Cheddar Cheese, shredded12 Corn Tortillas3 cups Enchilada Sauce⅓ cup Monterey Jack Cheese, shredded⅓ cup Mild Cheddar Cheese, shredded2 Tbsp Green Onion, sliced

Directions1. 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 onions and garlic in oil until onions are translucent. Add black olives, green chiles, cilantro and oregano; heat through.

3. Cut duck meat into large cubes. Add to skillet along with 1 cup enchilada sauce. Heat through.

4. 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 rolled tortillas in a pan, top with remaining enchilada sauce and cheeses. Put under broiler or in microwave to melt cheese. Garnish with green onion. Serve immediately.

Duck Enchiladas 6 Servings

*Rotisserie Duck Breast may be substituted for Duck Breast.

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Ingredients2 each (7.5 oz) Maple Leaf Farms Boneless Duck Breast Filets*, cooked and skin removed6 each 7" prepared Foccacia Bread1½ cups Sun Dried Tomato Marinara Sauce1½ cups Sun Dried Tomatoes1½ cups Provolone Cheese, sliced2 heads Roasted Garlic, divided into cloves3 oz Fresh RosemaryShaved Parmesan Cheese, as desired

Directions1. 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.

Duck Foccacia Pizza6 Servings

*To simplify, Maple Leaf Farms fully cooked Roast Half Duck or Rotisserie Half Duck meat may be substituted.

Ingredients6 each (7.5 oz) Maple Leaf Farms Boneless Duck Breast Filets, thawed if frozenSalt and Fresh Ground Black Pepper to taste1 Ripe Fresh Pineapple, peeled, cored

2 Large Red or Yellow Bell Peppers, or one of each2 Large Green Bell Peppers2 Small Red Onions⅔ cup Pineapple Preserves3 Tbsp Dijon Mustard

Directions1. Prepare charcoal or gas grill. Remove skin from duck breasts. Cut duck breast into 2 inch chunks; season with salt and pepper to taste. Cut pineapple into 1½ inch chunks. Cut bell peppers into 1½ inch chunks, discarding stems and seeds. Cut onions through the core into ½ inch thick wedges. Alternately thread duck, pineapple, bell peppers and onions onto large metal skewers.

2. 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, 5–6 minutes or until duck is barely pink in center and peppers are crisp-tender.

Polynesian Duck Kabobs8 Servings

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Ingredients3 Tbsp Vegetable Oil2 tsp Ginger Root, minced2 tsp Garlic, minced¼ tsp Dried Crushed Red Pepper Flakes1 cup Carrots, ⅛" slice1 cup each Red and Green Bell Peppers, 1" dice¾ cup Celery, chopped2 Maple Leaf Farms Duck Breast Filets

¾ cup Onion Wedges, ¼" separated½ cup Whole Baby Sweet Corn, drained, cut in half lengthwise½ cup Prepared Stir-fry Sauce3–4 cups Cooked White Rice2 tsp Sesame Seeds, toasted

Directions1. 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 Stir-Fry 4 Servings

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Ingredients1 Maple Leaf Farms Roast Half Duck*, with orange sauce packet3 tsp Curry Powder, divided ¾ tsp Salt, divided1 tsp Garlic Powder½ cup Mild Salsa2 tsp Ground Coriander

1 Large Lemon, grated zest1 cup Finely Chopped Scallions

For The Wrappers 4 Large Eggs6 Spring Roll Wrappers3 Tbsp OilMint Sprigs, garnish

Directions1. 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, 1 teaspoon curry powder, ¼ teaspoon salt, garlic powder, salsa, coriander and lemon zest. 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.

3. In a 9-inch pie pan beat eggs with remaining 2 teaspoons curry and ½ teaspoon salt. In a frying pan heat ½ table-spoon oil. Dip 1 spring roll wrapper in pie dish until well coated on both sides with egg mixture and place in frying pan. Spread ½ cup of duck mixture in center. Fold over left and right sides, press with back of metal spatula. Cook over medium-low heat about 2 minutes. Flip over and brown the other side. Process the rest of the wrappers until finished.

4. Before serving, cut each wrapper diagonally in half. Garnish with mint sprigs.

Duck Murtabak 6 Servings

*Rotisserie Half Duck may be substituted for Roast Half Duck.

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Ingredients½ Granny Smith Apple, cored, julienne½ (about 6 oz) Celery Root (celeriac), peeled, julienne4 Tbsp Walnuts, chopped1 tsp Basil, chopped1 tsp Parsley, chopped4 Tbsp Mayonnaise 2 Tbsp Lemon Juice3 Maple Leaf Farms Roast Half Ducks*

Salt & Pepper to taste6 Sun Dried Tomatoes3 oz (6 Tbsp) Oil½ bunch Parsley, blanched3 oz (6 Tbsp) Olive Oil18 leaves Bibb Lettuce

GarnishQuartered Cherry Tomatoes ParsleyChopped Walnuts

Directions1. 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.

Duck Apple Salad 6 Servings

*Rotisserie Half Duck may be substituted for Roast Half Duck.

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Ingredients

2 Maple Leaf Farms Rotisserie Half Ducks*

Sauce3 Tbsp Olive Oil12 oz Portobello Mushrooms, sliced1 lb Artichoke Hearts, quartered3 Tbsp Chopped Garlic1½ cup White Wine¾ cup Balsamic Vinegar1 quart Duck Stock or Chicken Broth

1½ cup Chopped Plum Tomatoes6 Tbsp Chopped Sage 3 oz Unsalted ButterSalt and Pepper to taste

Pasta3 lbs Cooked Pappardelle

Garnish Chopped SageSage LeavesLemon Curls

Directions1. Shred meat and skin from Rotisserie Half Duck and then set aside.

2. Sauté mushrooms and artichoke hearts in oil until light brown. Add garlic; cook 1 minute. Add wine, reduce by one-half. Add vinegar and duck stock; reduce by one-half. Add duck meat, tomatoes and sage; heat through. Season with salt and pepper and finish by stirring in butter.

3. Toss pasta with sauce. Garnish with sage and lemon curls. Serve immediately.

Rotisserie Half Duck & Pasta 6 Servings

*Roast Half Duck may be substituted for Rotisserie Half Duck.

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Ingredients

Salad½ cup Maple Leaf Farms Roast Half Duck Meat*, shredded3 cups Mesclun Lettuce Mix⅛ cup Maytag Bleu Cheese Crumbles⅓ cup Halved Cherry Tomatoes¼ cup Spiced Walnuts (recipe follows)Fresh Raspberries

¼ cup Raspberry Walnut VinaigretteSalt & Pepper to taste

Spiced Walnuts (2 Cups)2 Tbsp Butter½ tsp Ginger Powder½ tsp Chili Powder¼ tsp Cayenne Pepper2 Tbsp Sugar1 Tbsp Honey2 cups Walnut Halves

DirectionsSalad1. 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 Walnuts1. 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.

Duck Salad with Raspberry Walnut Vinaigrette & Maytag Bleu Cheese 1 Serving

*Rotisserie Half Duck may be substituted for Roast Half Duck.

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Ingredients

6 Maple Leaf Farms Duck Leg Quarters* Salt and pepper4 slices Bacon, ¼" dice10 oz Pearl Onions, stemmed, skinned12 oz Crimini or Golden Italian Mushrooms, quartered1 Medium Onion, ¼" dice1 Large Carrot, ¼" dice

1 Large Celery Stalk, ¼" dice4 cloves Garlic, minced1 Tbsp Tomato Paste2 each Bay Leaves1 tsp Dried Thyme 2 Tbsp All Purpose Flour¼ cup Brandy1 Bottle Chardonnay2 Tbsp Chopped Fresh Parsley

Directions1. Preheat oven to 325°F. Rinse duck legs under cool water; pat dry. Season with salt and pepper.

2. In a Dutch oven brown bacon. Remove bacon and discard fat. Brown duck legs over medium heat for 20 minutes. Set aside. Remove all but 2 tablespoons of fat, reserving 1 tablespoon.

3. Add pearl onions and lightly brown over medium high heat. Add mushrooms and cook until dry; remove from pan. Add reserved tablespoon of duck fat and sauté chopped onion, carrot, celery and garlic until onion is translucent. 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 time, 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 to surface and season with salt and pepper. Top with parsley.

Ingredients

*Duck Legs may be substituted for Duck Leg Quarters.

Canard Au Vin 4 Servings

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Ingredients

3 Maple Leaf Farms Duck Leg Quarters*, cooked2 Tbsp Extra Virgin Olive Oil1 cup Red Onion, diced½ cup each Celery & Green Pepper, diced2 cloves Garlic, minced½ tsp Cumin2-14.5 oz cans Diced Tomatoes1-14 oz can Garbanzo Beans, undrained

1 tsp Oregano1½ tsp Chili Powder¼ cup Mole Sauce12 Flour Tortillas, warmed

Toppings2 Tomatoes, medium dice¼ cup Chopped Cilantro1 cup Chopped Green Onion2 Avocados, sliced (sprin- kled w/lemon juice)2 cups Sour Cream

Directions1. 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.

Garbanzo Chili with Duck 12 Servings

*Duck Legs may be substituted for Duck Leg Quarters.

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Ingredients

1½ cups Maple Leaf Farms Duck Leg Quarters*, cooked1 Tbsp Tarragon Vinegar1 Tbsp Tarragon½ cup Sour Cream½ cup Mayonnaise

½ tsp Dry Mustard ⅛ tsp Salt½ tsp Pepper½ cup Toasted Almonds, sliced/slivered⅓ cup Golden Raisins½ cup Diced Celery

Directions1. Follow package instructions to cook duck leg quarters. Cool cooked duck legs and remove as much of the skin as possible, then pull the meat off of the bone; chop meat.

2. Combine tarragon vinegar and tarragon together in a sauté pan and reduce until almost dry. Remove from heat.

3. Mix sour cream and mayonnaise together with the dry mustard, salt and pepper. Pour over the tarragon reduc-tion and mix in well.

4. Add duck meat and rest of ingredients. Toss until coated. Refrigerate until chilled.

Duck & Almond Salad 4 Servings

*Duck Legs may be substituted for Duck Leg Quarters.

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1-800-348-2812, select option 2 P.O. Box 308 • Milford, IN 46542

www.mapleleaffarms.comDRT-003-10