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June 2010 Issue
| Win up to $4,000! |
Enter the "Strut Your Duck" Video Recipe Contest for a chance to win $4,000!
Get out your video camera! We’re looking for creative recipes using Maple Leaf Farms duck -- prepared for all to see in a short video. Details
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Hello Friend,
We're kicking off summer with a video recipe contest. Submit your entry starting July 1st. Click on the links at left for more info. In the meantime, get inspired with this tasty duck salad recipe.
Do you like us? "Like" our page on Facebook and gain access to a special 10% Off Coupon Code. Become a Fan! |
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 Salad
1/2 cup Maple Leaf Farms Roast Half
Duck Meat,* shredded
3 cups Mesclun Lettuce Mix
1/8 cup Maytag Bleu Cheese Crumbles
1/3 cup Halved Cherry Tomatoes
1/4 cup Spiced Walnuts (see recipe)
Fresh Raspberries
1/4 cup Raspberry Walnut Vinaigrette
Salt & Pepper to taste
| Spiced Walnuts (makes 2 cups) |
2 Tbsp. Butter
1/2 tsp. Ginger Powder
1/2 tsp. Chili Powder
1/4 tsp. Cayenne Pepper
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2 Tbsp. Sugar
1 Tbsp. Honey
2 cups Walnut Halves |
| 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 Roast Half Duck may be substituted for Roast Half Duck. |
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