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

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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 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. Asian Duck Rolls with Thai BBQ Sauce By Chef Frederick Castan 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 or call DUCKLING.

3 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. international 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. Duck Apple Salad Find this recipe and more at:

4 Duck Penne Pasta Servings: 6 3 cups chopped onions 4 tsp. minced garlic 1/2 cup chopped cooked bacon 6 Maple Leaf Farms Duck Legs Confit, reserving the fat 4 cups chopped tomatoes, drained 1/2 cup black olives, sliced 1 cup dry red wine 2 tsp. salt 1/2 tsp. black pepper 8 cups cooked penne pasta 4 tbsp. fresh basil, julienned 1/2 cup grated Parmesan cheese e ns 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 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 Servings: oz. can crushed pineapple in juice, well drained 1/3 cup Chinese plum sauce 2 tbsp. sugar 1 tbsp. rice wine vinegar 1/2 tsp. red pepper flakes 1 tsp. toasted sesame oil 2 cups chopped or shredded Maple Leaf Farms Roast Half Duck 1/2 cup green onions, chopped 1 medium cucumber, peeled, seeded, and chopped 2 fresh plums, seeded and chopped 2 tbsp. sesame seeds, lightly toasted large iceberg or other crisp lettuce leaves 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 Boneless, Duck Breast Filets 4 cloves garlic, minced 2 tsp. minced fresh ginger root 5 tbsp. soy sauce, divided 1/4 cup duck stock or chicken stock 1 tbsp. cornstarch 2 tbsp. vegetable oil 1 large yellow or red bell pepper, cut into short, thin strips 2 cups fresh sugar snap peas or snow pea pods 1 cup cut fresh asparagus spears or small broccoli florets 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. Polynesian Duck Kabobs 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. Servings: 8 6 (7.5 ounce) Maple Leaf Farms Boneless Duck Breast Filets, thawed if frozen Salt and freshly ground black pepper 1 ripe fresh pineapple, peeled, cored 2 large red or yellow bell peppers or one of each 2 large green bell peppers 2 small red onions 2/3 cup pineapple preserves 3 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.

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: 3 (7.5 ounce) Maple Leaf Farms boneless duck breast filets 1 cup Pinot Noir wine For the sauce: 1 tbsp. olive oil 1 cup chopped shallots 1 cup Pinot Noir wine 2 cups currant jelly For the salad: 6 cups shredded red cabbage 1 tbsp. salt Garnish: Red currant on stems 1 cup currant jelly 1 tbsp. minced fresh ginger 1 tsp. salt 1 tsp. pepper 1 cup fresh currants Salt and pepper to taste Olive oil to baste 2 tbsp. rice vinegar 1 cup toasted chopped walnuts* 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 doneness. 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. Duck Murtabak (Singapore pan fried wrappers) Servings: 6 1 Maple Leaf Farms Roast Half Duck, with sauce packet 1 tbsp. curry powder, divided 3/4 tsp. salt, divided 1 tsp. garlic powder For the wrappers: 4 large eggs 6 spring roll wrappers 1/2 cup mild salsa Grated zest from 1 large lemon 2 tsp. ground coriander 1 cup finely chopped scallions 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 wrapper 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 4 tbsp. olive oil, plus 2 tbsp. olive oil, divided 2 tbsp. mango chutney plus 1 tbsp., divided 1 tbsp. mashed garlic 1 tsp. ground cumin 1 tsp. coarse salt, divided 2 (7.5 ounce) Maple Leaf Farms Boneless Duck Breast Filets 1-1/4 cup water 1 cup couscous, uncooked 2 tbsp fresh lemon juice 1 tsp. paprika 1/3 cup crumbled feta cheese 1/3 cup marinated artichoke heart quarters, chopped 1/3 cup roasted red pepper, chopped 1/4 cup chopped red onion 1/4 cup pitted Kalamata olives, thinly sliced 1/4 cup fresh dill, chopped 1/4 cup toasted pine nuts Fresh ground black pepper Duck Confit & White Bean Salad Servings: 6 For the White Bean Salad: 2 19 oz. cans white cannellini beans, rinsed and drained 3/4 cup chopped green olives 1 red pepper, roasted, peeled, seeded and diced 1 medium cucumber, peeled, seeded and diced 1/2 cup red onion, diced 1 14 oz. can diced tomatoes, drained 1/2 cup fresh parsley, chopped 3 tbsp. sherry wine vinegar 1/3 cup extra virgin olive oil Salt and pepper to taste 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. 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 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 minutes, 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. 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 tbsp. ground cumin 1 tsp. salt For the cranberry-jalapeño sauce: 1 tsp. roasted, crushed mustard seeds 1 tsp. toasted, crushed cumin seeds 1 shallot, minced 2 jalapeño peppers, seeded and minced 8 extra large flour tortillas (plain) 1 avocado, cut in 16 slices 1/2 tsp. pepper 1 tsp. paprika 1 tsp. garlic powder 1/2 cup oil-packed sun dried tomatoes, diced 1 cup dried cranberries, soaked in 1/2 cup dry red wine until plump 1 cup pepper jack cheese, shredded 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 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.

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