Discover Duck - Maple Leaf Farms eNews January 2010

Warm up your winter with this Duck Chili recipe.
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January 2010 Issue

Duck Breast Meat Nutrition Info

Per Serving - Serving
Size 4 oz. (112g)
Calories 100
Calories from Fat 10
Total Fat 1g
Sodium 135mg
Total Carbohydrate 0g
Protein 22g
Iron 15% Daily Value

White Pekin duck is a breed and should not be confused with Peking duck, which is a popular Chinese preparation of duck.

What customers are saying about our products:
"My wife and I are big fans of your fully cooked duck products. (particularly the Rotisserie Style Roast Half Duck)." -- Chuck via Facebook

Hello Friend,
Happy New Year! If you're like many who have made a New Year's Resolution to eat healthier, why not start with this wholesome Duck Chili recipe featuring our boneless, skinless Duck Breast Meat.

New for 2010: We're conducting weekly drawings for free products. Visit the Maple Leaf Farms Page on Facebook for details under "Drawing." Become a Fan!

Featured Recipe: Duck Chili

1.5 lbs. Skinless, Boneless Duck Breast
Meat,* cut into 1 inch pieces
Vegetable oil
3 Tbsp. Ground cumin, divided
1 large Onion, chopped
4 Garlic cloves, minced
2 Jalapeño peppers, cored and minced
2 Red peppers, cored and chopped
3 Tbsp. Chili powder
1 Tbsp. Oregano
1 tsp. Cayenne pepper
1 tsp. Salt
24 oz. Dark beer
2 cups Chicken or duck stock
1 6-oz. can Tomato paste
28 oz. canned Tomatoes
24 oz. canned Great Northern beans, drained
8 oz. Corn niblets, drained
Tabasco sauce to taste

Directions:
1.	Heat 1 Tbsp. oil in soup pot. Add duck meat – sprinkle with salt and pepper to taste and 1 Tbsp. cumin. Sauté for 2 minutes, then flip over and sauté other side for another 2-3 minutes. Duck should still be pink inside. Remove duck from pot and set aside.
2.	Add 1 more Tbsp. of oil to soup pot. Add onions, garlic, jalapeños and red peppers and sauté for 3 minutes, stirring so garlic doesn’t burn. Stir in chili powder, 2 Tbsps. cumin, oregano, cayenne pepper and salt; sauté 2 minutes longer, stirring.
3.	Add beer and stock to pot. Stir, scraping up the bits on the bottom of the pot. Add tomato paste and mix well. Add the tomatoes and duck; bring to a boil. Reduce heat and simmer 1 hr.
4.	Stir in beans and corn; add Tabasco sauce to taste. Cook uncovered for 30 min. until chili is thick. Taste and adjust seasonings.
	*You can also use Duck Breast Filets and remove the skin yourself.