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March 2010 Issue
| Create with Duck |
| Duck is a versatile protein with a delightful flavor profile. Duck can be roasted, sauteed, braised, barbecued and even fixed in a crockpot. Your ideas and creativity can run wild when cooking with duck. And the red, succulent meat stands up to any seasoning or ethnic flavor profile. |
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| Airline Duck Breast does not describe duck being served aboard a plane. Airline refers to the type of cut, which includes the wing joint. |
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What customers are saying about our products:
"I have tried one of your ducks and and it was excellent. Looking forward to the next time. " -- Maureen via Facebook
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Hello Friend,
Wednesday is St. Patrick's Day. Some may be celebrating with green eggs and ham, but this recipe can be made all year round. (The parsley is as green as it gets.)
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 2 cups Duck Meat, cooked and shredded*
2 large Baking (Russet) Potatoes
(1-1/4 to 1-1/2 pounds)
1/4 cup Butter or 2 Tbsp. Duck Fat
1 large Onion, diced
1 tsp. Salt
1/4 tsp. Black Pepper, freshly ground
6 large Eggs
1/4 cup Chopped Parsley
Ketchup or Hot Sauce (optional)
| Directions: |
| 1. |
Cook duck according to package directions. When cool enough to handle, discard skin and bones and shred duck meat (for 2 cups shredded meat). |
| 2. |
Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat; cover and simmer until potatoes are tender, 25 to 30 minutes. Drain and rinse with cold water. When potatoes are cool enough to handle, peel them and cut into 1/2-inch cubes. |
| 3. |
Melt butter in a heavy large nonstick skillet or cast iron skillet over medium-high heat. Add onion; cook 4 to 5 minutes, stirring frequently, until onion is golden brown. Stir in potatoes, salt and pepper; cook 2 minutes. Add shredded duck meat; mix well and press down with spatula to compact. Turn heat to medium; cook without stirring for 10 to 12 minutes or until bottom is golden brown. |
| 4. |
Meanwhile, poach or fry eggs to desired doneness. Spoon hash onto serving plates browned sides up; top with eggs and parsley. Serve with ketchup or hot sauce, if desired. Makes 6 servings. |
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Maple Leaf Farms Duck Leg Confit or Maple Leaf Farms Roast Half Duck work well in this recipe. |
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Creamy Brown Sugar Butter
1/2 cup Unsalted Butter,
softened
2 Tbsp. Heavy Cream
1 Tbsp. Brown Sugar |
| Directions: |
| 1. |
In a medium-size bowl, whip the butter until fluffy. Add the rest of the ingredients and combine until they are completely blended. |
| 2. |
Place the compound butter in a container (small bowls or ramekins work well). Or shape butter in logs and wrap in plastic wrap. |
| 3. |
Chill for at least 1 hour and preferably one day. The butter logs can be sliced into disks. |
| 4. |
Compound butters can be refrigerated for up to 5 days or frozen up to 6 months safely. |
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Orange Butter
1/2 cup Unsalted Butter,
softened
1/4 cup Honey
2 tsp. Grated Orange Zest
1 Tbsp. Fresh-Squeezed
Orange Juice
2 Tbsp. Sugar
1/2 tsp. Ground Ginger |
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