Add flavor and flair to your menu with a duck recipe from Maple Leaf Farms. Duck is a versatile ingredient that can be used in everything from appetizers to soups to entrees.

1. Discover a World of Flavor
RECIPE GUIDE

2. 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.

3. Maple Leaf Farms
Trident Stewardship Program
The 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.

4. 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.

5. 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!
How Duck Compares
100 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

6. 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.

7. Grilling Duck Breast
1. 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.

8. Recipes

9. Duck Enchiladas
6 Servings
Ingredients
4½ tsp Vegetable Oil 1 cup Enchilada Sauce
1 medium Onion, sliced ½ cup Mild Cheddar
1 Tbsp Minced Fresh Garlic Cheese, shredded
½ cup Sliced Black Olives 12 Corn Tortillas
⅓ cup Green Chiles, diced 3 cups Enchilada Sauce
1 Tbsp Chopped Cilantro ⅓ cup Monterey Jack
1½ tsp Leaf Oregano Cheese, shredded
3 (7.5 oz) Maple Leaf Farms ⅓ cup Mild Cheddar
Boneless Duck Breast Cheese, shredded
Filets* 2 Tbsp Green Onion, sliced
Directions
1. 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.
DUCK BREAST RECIPES
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.
*Rotisserie Duck Breast may be substituted for Duck Breast.

10. DUCK BREAST RECIPES
Duck Foccacia Pizza
6 Servings
Ingredients
2 each (7.5 oz) Maple Leaf Farms Boneless
Duck Breast Filets*, cooked and skin removed
6 each 7" prepared Foccacia Bread
1½ cups Sun Dried Tomato Marinara Sauce
1½ cups Sun Dried Tomatoes
1½ cups Provolone Cheese, sliced
2 heads Roasted Garlic, divided into cloves
3 oz Fresh Rosemary
Shaved Parmesan Cheese, as desired
Directions
1. 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.
*To simplify, Maple Leaf Farms fully cooked Roast Half Duck or
Rotisserie Half Duck meat may be substituted.

11. Polynesian Duck Kabobs
8 Servings
Ingredients
6 each (7.5 oz) Maple Leaf 2 Large Red or Yellow Bell
Farms Boneless Duck Peppers, or one of each
Breast Filets, thawed if 2 Large Green Bell Peppers
frozen 2 Small Red Onions
Salt and Fresh Ground ⅔ cup Pineapple Preserves
Black Pepper to taste 3 Tbsp Dijon Mustard
1 Ripe Fresh Pineapple,
peeled, cored
Directions
1. 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 BREAST RECIPES
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.

12. DUCK BREAST RECIPES
Duck Stir-Fry
4 Servings
Ingredients
3 Tbsp Vegetable Oil ¾ cup Onion Wedges, ¼"
2 tsp Ginger Root, minced separated
2 tsp Garlic, minced ½ cup Whole Baby Sweet
¼ tsp Dried Crushed Red Corn, drained, cut in half
Pepper Flakes lengthwise
1 cup Carrots, ⅛" slice ½ cup Prepared Stir-fry
1 cup each Red and Green Sauce
Bell Peppers, 1" dice 3–4 cups Cooked White
¾ cup Celery, chopped Rice
2 Maple Leaf Farms Duck 2 tsp Sesame Seeds, toasted
Breast Filets
Directions
1. 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.

13. Duck Murtabak 6 Servings
Ingredients
1 Maple Leaf Farms Roast 1 Large Lemon, grated zest
Half Duck*, with orange 1 cup Finely Chopped
sauce packet Scallions
3 tsp Curry Powder, For The Wrappers
divided 4 Large Eggs
¾ tsp Salt, divided 6 Spring Roll Wrappers
1 tsp Garlic Powder 3 Tbsp Oil
½ cup Mild Salsa Mint Sprigs, garnish
2 tsp Ground Coriander
Directions
1. 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
ROAST/ROTISSERIE HALF DUCK RECIPES
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.
*Rotisserie Half Duck may be substituted for Roast Half Duck.

14. Duck Apple Salad
ROAST/ROTISSERIE HALF DUCK RECIPES
6 Servings
Ingredients
½ Granny Smith Apple, Salt & Pepper to taste
cored, julienne 6 Sun Dried Tomatoes
½ (about 6 oz) Celery Root 3 oz (6 Tbsp) Oil
(celeriac), peeled, julienne ½ bunch Parsley, blanched
4 Tbsp Walnuts, chopped 3 oz (6 Tbsp) Olive Oil
1 tsp Basil, chopped 18 leaves Bibb Lettuce
1 tsp Parsley, chopped Garnish
4 Tbsp Mayonnaise Quartered Cherry
2 Tbsp Lemon Juice Tomatoes
3 Maple Leaf Farms Parsley
Roast Half Ducks* Chopped Walnuts
Directions
1. 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.
*Rotisserie Half Duck may be substituted for Roast Half Duck.

15. Rotisserie Half Duck & Pasta
6 Servings
Ingredients
2 Maple Leaf Farms 1½ cup Chopped Plum
Rotisserie Half Ducks* Tomatoes
Sauce 6 Tbsp Chopped Sage
3 Tbsp Olive Oil 3 oz Unsalted Butter
12 oz Portobello Salt and Pepper to taste
Mushrooms, sliced Pasta
1 lb Artichoke Hearts, 3 lbs Cooked Pappardelle
quartered Garnish
3 Tbsp Chopped Garlic Chopped Sage
1½ cup White Wine Sage Leaves
¾ cup Balsamic Vinegar Lemon Curls
1 quart Duck Stock or
Chicken Broth
ROAST/ROTISSERIE HALF DUCK RECIPES
Directions
1. 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.
*Roast Half Duck may be substituted for Rotisserie Half Duck.

16. Duck Salad with Raspberry Walnut
ROAST/ROTISSERIE HALF DUCK RECIPES
Vinaigrette & Maytag Bleu Cheese
1 Serving
Ingredients
Salad ¼ cup Raspberry Walnut
½ cup Maple Leaf Farms Vinaigrette
Roast Half Duck Meat*, Salt & Pepper to taste
shredded Spiced Walnuts (2 Cups)
3 cups Mesclun Lettuce Mix 2 Tbsp Butter
⅛ cup Maytag Bleu Cheese ½ tsp Ginger Powder
Crumbles ½ tsp Chili Powder
⅓ cup Halved Cherry ¼ tsp Cayenne Pepper
Tomatoes 2 Tbsp Sugar
¼ cup Spiced Walnuts 1 Tbsp Honey
(recipe follows) 2 cups Walnut Halves
Fresh Raspberries
Directions
Salad
1. 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 Walnuts
1. 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.
*Rotisserie Half Duck may be substituted for Roast Half Duck.

17. Canard Au Vin 4 Servings
Ingredients
Ingredients
6 Maple Leaf Farms Duck 1 Large Celery Stalk, ¼"
Leg Quarters* dice
Salt and pepper 4 cloves Garlic, minced
4 slices Bacon, ¼" dice 1 Tbsp Tomato Paste
10 oz Pearl Onions, 2 each Bay Leaves
stemmed, skinned 1 tsp Dried Thyme
12 oz Crimini or Golden 2 Tbsp All Purpose Flour
Italian Mushrooms, ¼ cup Brandy
quartered 1 Bottle Chardonnay
1 Medium Onion, ¼" dice 2 Tbsp Chopped Fresh
1 Large Carrot, ¼" dice Parsley
Directions
1. 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
DUCK LEG RECIPES
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.
*Duck Legs may be substituted for Duck Leg Quarters.

18. DUCK LEG RECIPES
Garbanzo Chili with Duck
12 Servings
Ingredients
3 Maple Leaf Farms Duck 1 tsp Oregano
Leg Quarters*, cooked 1½ tsp Chili Powder
2 Tbsp Extra Virgin ¼ cup Mole Sauce
Olive Oil 12 Flour Tortillas, warmed
1 cup Red Onion, diced Toppings
½ cup each Celery & 2 Tomatoes, medium dice
Green Pepper, diced ¼ cup Chopped Cilantro
2 cloves Garlic, minced 1 cup Chopped Green
½ tsp Cumin Onion
2-14.5 oz cans Diced 2 Avocados, sliced (sprin-
Tomatoes kled w/lemon juice)
1-14 oz can Garbanzo 2 cups Sour Cream
Beans, undrained
Directions
1. 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.
*Duck Legs may be substituted for Duck Leg Quarters.

19. Duck & Almond Salad
4 Servings
Ingredients
1½ cups Maple Leaf Farms ½ tsp Dry Mustard
Duck Leg Quarters*, ⅛ tsp Salt
cooked ½ tsp Pepper
1 Tbsp Tarragon Vinegar ½ cup Toasted Almonds,
1 Tbsp Tarragon sliced/slivered
½ cup Sour Cream ⅓ cup Golden Raisins
½ cup Mayonnaise ½ cup Diced Celery
Directions
1. 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.
DUCK LEG RECIPES
4. Add duck meat and rest of ingredients. Toss until
coated. Refrigerate until chilled.
*Duck Legs may be substituted for Duck Leg Quarters.

20. 1-800-348-2812, select option 2
P.O. Box 308 • Milford, IN 46542
www.mapleleaffarms.com
DRT-003-10