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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 the table.

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

Travel to your favorite international destination – in your own kitchen!

Maple Leaf Farms, the premier duck producer in North America, offers a line of convenient products, including fully cooked and ready to cook options, many of which include marinades and seasonings that make preparation easy. For more recipes, cooking tips and information about duck, visit www.mapleleaffarms.com or call 1-800-DUCKLING.

Asian Duck Rolls with Thai BBQ Sauce

By Chef Frederick Castan

Preparation

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 product cool 2-3 minutes before slicing.

*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.

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.

www.mapleleaffarms.com

Duck Apple Salad

Find this recipe and more at:

international

A World of Taste Recipe Selections

Plum Ducky Lettuce Wraps 2003 Duck recipe contest winning recipecreated by Janice Elder Servings: 4

Duck Penne Pasta

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.

Servings: 6

3 cups chopped onions4 tsp. minced garlic1/2 cup chopped cooked bacon 6 Maple Leaf Farms Duck Legs Confit, reserving the fat4 cups chopped tomatoes, drained

1/2 cup black olives, sliced1 cup dry red wine2 tsp. salt1/2 tsp. black pepper8 cups cooked penne pasta4 tbsp. fresh basil, julienned 1/2 cup grated Parmesan cheese

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.

1 8 oz. can crushed pineapple in juice, well drained1/3 cup Chinese plum sauce2 tbsp. sugar1 tbsp. rice wine vinegar1/2 tsp. red pepper flakes1 tsp. toasted sesame oil2 cups chopped or shredded Maple Leaf Farms Roast Half Duck

1/2 cup green onions, chopped1 medium cucumber, peeled, seeded, and chopped2 fresh plums, seeded and chopped2 tbsp. sesame seeds, lightly toasted10-12 large iceberg or other crisp lettuce leaves1/2 cup fresh mint leaves

Polynesian Duck Kabobs

Servings: 8

Shanghai Duckling Stir-Fry

Servings: 4

6 (7.5 ounce) Maple Leaf Farms Boneless Duck Breast Filets, thawed if frozenSalt and freshly ground black pepper 1 ripe fresh pineapple, peeled, cored

2 large red or yellow bell peppers or one of each2 large green bell peppers2 small red onions2/3 cup pineapple preserves3 tbsp. Dijon mustard

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.

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.

*If desired, stir-fry mixture may be served wrapped in large Boston lettuce leaves rather than over the rice.

4 (7.5 ounce) Maple Leaf Farms Boneless, Duck Breast Filets4 cloves garlic, minced2 tsp. minced fresh ginger root5 tbsp. soy sauce, divided1/4 cup duck stock or chicken stock 1 tbsp. cornstarch

2 tbsp. vegetable oil1 large yellow or red bell pepper, cut into short, thin strips2 cups fresh sugar snap peas or snow pea pods1 cup cut fresh asparagus spears or small broccoli florets4 cups hot cooked white rice*

Grilled Duck with Currant Sauce and Red Cabbage Salad2004 Duck recipe contest winning recipe created by Renata Stanko

Servings: 2-3

Duck Murtabak(Singapore pan fried wrappers)

Servings: 6

For the marinade:3 (7.5 ounce) Maple Leaf Farms boneless duck breast filets1 cup Pinot Noir wine

1 cup currant jelly1 tbsp. minced fresh ginger1 tsp. salt1 tsp. pepper

For the sauce:1 tbsp. olive oil1 cup chopped shallots1 cup Pinot Noir wine2 cups currant jelly

1 cup fresh currantsSalt and pepper to tasteOlive oil to baste

For the salad:6 cups shredded red cabbage1 tbsp. salt

2 tbsp. rice vinegar1 cup toasted chopped walnuts*

Garnish:Red currant on stems

1 Maple Leaf Farms Roast Half Duck, with sauce packet1 tbsp. curry powder, divided3/4 tsp. salt, divided1 tsp. garlic powder

1/2 cup mild salsaGrated zest from 1 large lemon2 tsp. ground coriander1 cup finely chopped scallions

For the wrappers:4 large eggs6 spring roll wrappers

3 tbsp. oil

Remove meat from bones and cut into small cubes, which will yield about 2 1/4 cups. Set aside. In a frying pan combine orange 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.

Follow package directions for thawing Maple Leaf Farms boneless 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. 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 shredded cabbage into large pot of salted boiling water. Blanch for 30 seconds. Drain cabbage and place in a bowl with ice cubes and water to stop the cooking process. Drain well and set aside. Remove duck from marinade and pat dry. Season with salt and pepper and brush with olive oil. Grill for 5-8 minutes or to your desire of done-ness. Set aside and keep warm. Toss cabbage with rice vinegar and about 1 cup of currant sauce and walnuts. Plate and top with sliced duck breast and additional currant sauce. Garnish with currants.

* To toast walnuts, place into a dry frying pan and heat on medium high. Toss often until lightly toasted. Remove from pan and let cool.

Add all ingredients except vinegar and oil in a large mixing bowl. In a separate bowl whisk together oil and vinegar to make 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.

Duck Confit & White Bean Salad

Servings: 6

For the White Bean Salad:2 19 oz. cans white cannellini beans, rinsed and drained3/4 cup chopped green olives 1 red pepper, roasted, peeled, seeded and diced1 medium cucumber, peeled, seeded and diced

1/2 cup red onion, diced1 14 oz. can diced tomatoes, drained 1/2 cup fresh parsley, chopped3 tbsp. sherry wine vinegar1/3 cup extra virgin olive oilSalt and pepper to taste

Duck Couscous Servings: 4

1/3 cup red wine vinegar4 tbsp. olive oil, plus 2 tbsp. olive oil, divided2 tbsp. mango chutney plus 1 tbsp., divided1 tbsp. mashed garlic1 tsp. ground cumin1 tsp. coarse salt, divided2 (7.5 ounce) Maple Leaf Farms Boneless Duck Breast Filets1-1/4 cup water1 cup couscous, uncooked2 tbsp fresh lemon juice

1 tsp. paprika1/3 cup crumbled feta cheese1/3 cup marinated artichoke heart quarters, chopped1/3 cup roasted red pepper, chopped1/4 cup chopped red onion1/4 cup pitted Kalamata olives, thinly sliced1/4 cup fresh dill, chopped1/4 cup toasted pine nutsFresh ground black pepper

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 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 sauté pan and place in baking dish. Bake duck for 15-20 minutes to desired doneness (160°F), skin side up.

Meanwhile, bring the water to a boil in a saucepan and add the couscous. Bring back to boil and turn off heat. After 5 min-utes, remove the couscous to a serving bowl. Toss with 2 tbsp. olive oil, 1 tbsp. chutney, 1/2 teaspoon coarse salt, lemon juice, paprika, feta, artichoke hearts, red pepper, onion, olives and dill.

To serve: Slice the duck breast across the grain into medallions. On each of the four dinner plates place a helping of couscous topped with 4-5 pieces of duck breast. Sprinkle with pine nuts and fresh ground pepper.

Duckadillas 2005 Duck recipe contest winning recipe created by Diane Nemitz Servings: 4 for main course, 8 for first course

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.

1 (7.5 ounce) Maple Leaf Farms Boneless Duck Breast Filet

For the spice rub:1 tbsp. ground chilies1 tbsp. ground cumin1 tsp. salt

1/2 tsp. pepper1 tsp. paprika1 tsp. garlic powder

For the cranberry-jalapeño sauce:1 tsp. roasted, crushed mustard seeds1 tsp. toasted, crushed cumin seeds1 shallot, minced2 jalapeño peppers, seeded and minced

1/2 cup oil-packed sun dried tomatoes, diced1 cup dried cranberries, soaked in 1/2 cup dry red wine until plump

8 extra large flour tortillas (plain)1 avocado, cut in 16 slices

1 cup pepper jack cheese, shredded1 cup queso blanco, shredded

www.mapleleaffarms.com

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

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!