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April 2010 Issue
| Duck Breast Nutrition Information |
White Pekin Duck Breast, No Skin
- 140 calories
- 2.5 grams fat
(3.5 oz. portion)
Source: USDA
The fat in a duck is in the skin, not in the meat. Boneless, skinless duck breast is lower in calories and fat than boneless, skinless chicken breast.
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| Maple Leaf Farms ducks are raised on family farms, many of which are Amish or Mennonite, by growers who have been trained and certified concerning duck care and well-being. |
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What customers are saying about our products:
"I did Duck Breasts... using apple chips for my smoking. Wow! They were wonderful." -- Omar via Facebook
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Hello Friend,
The weather is warming up (grilling time!) and Mother's Day is just around the corner. Here's a duck breast recipe that your mother would love.
Sale! All Simply Duck Products Now On Sale. Visit Our Online Store |
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 1/4 cup Dijon Mustard
1 Tbsp. Dried Rosemary, crushed
3 Cloves Garlic, minced
6 Maple Leaf Farms Boneless Duck
Breast Filets, thawed if frozen
2 Tbsp. Duck Fat or Butter
2 large Yellow Onions, thinly sliced
1 Tbsp. Worcestershire Sauce
1 Tbsp. Light Brown Sugar
1/4 tsp. Salt
1/4 tsp. Black Pepper, freshly ground
6 large Leaves Red Lettuce or Romaine Lettuce
6 individual Focaccia or Ciabatta Rolls, about 5” in diameter, split
| Directions: |
| 1. |
Remove the skin from the duck breasts. |
| 2. |
Combine mustard, rosemary and garlic; mix well. Spread mixture evenly over both sides of duck breasts. Cover; refrigerate while preparing onion marmalade. |
| 3. |
Heat duck fat in a large nonstick skillet over medium heat. Add sliced onions; cover and cook 15 minutes or until onions are softened, stirring each 5 minutes. Stir in Worcestershire sauce, brown sugar, salt and pepper. Cook uncovered 5 minutes or until onions are very tender and liquid evaporates, stirring frequently. (Onions may be prepared and refrigerated up to 24 hours before serving. Let stand at room temperature 20 minutes.) |
| 4. |
Prepare charcoal or gas grill. Arrange duck breasts on grid over medium-high coals. Grill covered 5 minutes. Turn; continue grilling covered 5 to 7 minutes or until internal temperature of duck registers 160º F. Transfer duck to carving board; tent with foil and let stand 5 minutes. (Internal temperature of duck will rise to 165º F.) Carve duck crosswise into thin slices. Place lettuce leaves on bottoms of rolls; top with sliced duck, onion jam and tops of rolls. Makes 6 servings |
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 1 cup + 1 Tbsp. Shallots, peeled, sliced
11 Tbsp. Extra Virgin Olive Oil, divided
1/4 cup Balsamic Vinegar
1/4 cup Water
1 tsp. Dijon Mustard
1-1/2 tsp. Salt
1/2 tsp. White Pepper
12 cups Assorted Salad Greens, cleaned
| Directions: |
| 1. |
In a sauté pan over moderate heat, cook 1 cup shallots in 3 tablespoons olive oil. Cook until shallots are very soft and lightly browned, about 10 minutes. |
| 2. |
Combine cooked and remaining ingredients, except greens, in blender until smooth. Thin with additional water, if needed. |
| 3. |
Dress greens with vinaigrette and serve. Makes 12 servings. |
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