Discover Maple Leaf Farms duck! Duck tastes so great, you might not know it's a healthy choice. Maple Leaf Farms has been a purveyor of quality duck products since 1958.

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
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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