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Sept. 2009 Issue
| Tailgating Tips |
Pair classic tailgate recipes with an all-American wine with ample fruit and spiciness like a California zinfandel, such as Norman Vineyards "The Classic."
When preparing for the big event, create a checklist of things to bring to your tailgate party. Our friends at National Tailgate have come up with over 50 helpful tailgating tips for a fun and successful tailgate event. [read more] |
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| "Bombay Duck" is not a duck at all. It is actually dried salted fish found in East Indian and some specialty markets. |
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What customers are saying about our products:
"I cooked 2 Maple Leaf Farms ducks for my tailgate party at the Purdue vs. Oregon (Ducks) game and they turned out wonderful." - Jon H.
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Hello Friend,
Football season and tailgating go together like peanut butter and jelly. Why not get creative with your tailgate menu and add duck? Try this game-day recipe for a meal your friends and family will remember.
Just for you! Receive $10 off your online order now through Oct. 15th. Enter coupon code "TAILGATE". |
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Created by Chef Waldy Malouf for MLF, Gourmet Magazine’s Big Game Bash (2006) |
 6, 7.5 oz. Maple Leaf Farms boneless,
duck breast filets
1 Tbs. Cumin
1 Tbs. Chili powder
1/2 tsp. Sea salt or Kosher salt
1/4 tsp. Black pepper
1/2 cup Molasses
3 Tbs. Brandy
2 Bunches Scallions, cut into 6” lengths
1 Tbs. Olive oil
Wooden skewers, soaked in water for
at least 1 hour
| Directions: |
| 1. |
Remove skin and cut duck breasts into 1 inch thick strips lengthwise. |
| 2. |
Whisk together cumin, chili powder, salt and pepper in a medium bowl. Add the duck strips and marinate, covered and chilled, for at least 1 hour and up to overnight. |
| 3. |
Combine molasses and brandy in a small saucepan and bring to a boil, stirring frequently. |
| 4. |
Prepare grill for cooking over medium heat. Remove duck from marinade and thread onto wooden skewers. Brush skewers with molasses mixture. Transfer the remaining mixture to a small saucepan, bring to boil and simmer 2 minutes. Toss scallions with olive oil; salt and pepper to taste. |
| 5. |
Lightly oil the rack, and grill duck and scallions turning once when they are brown around the edges, about 1 minute per side for medium-rare duck. |
| 6. |
Serve the duck with the scallions drizzled with the boiled molasses mixture. |
| 7. |
If you aren't able to grill outdoors, duck can be broiled 4 inches away from the heat on a pan until brown around the edges, about 3 minutes, turning once. Place scallions in pan and broil under the heat until brown and tender, about 2 to 3 minutes. |
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 1/2 cup Unsalted butter, softened
2 Tbs. Dijon mustard
1 Tbs. Honey
1/4 tsp. Salt
1/8 tsp. Freshly ground black pepper
8 ears Fresh corn in husks
| Directions: |
| 1. |
Combine butter, mustard, honey, salt and pepper; mix well. Transfer to a small bowl or decorative crock; cover and refrigerate until serving time. (Butter may be prepared up to 2 days before serving.) |
| 2. |
Carefully peel back husks from corn, leaving them attached to corn. Remove and discard corn silk. Bring husks back up over each ear of corn. Soak corn in cold water to cover for 20 to 30 minutes. (This will prevent burning on grill.) |
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Prepare charcoal or gas grill. Drain corn. Place on grid over medium-hot coals. Grill on a covered grill 10 minutes. Turn corn with tongs; continue grilling covered until corn is tender and hot, 10 to 12 minutes longer. Serve corn with honey mustard butter for spreading. Makes 8 servings. |
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