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June 2009 Issue
| Featured Recipe Nutritional Info |
597 calories
21 g fat
692 mg sodium
24 g fiber
55 g protein
To lower the fat, do not eat the skin -- the fat in a duck is all 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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| A duck egg is about 2 grams larger than a chicken egg. Many pastry chefs like to use duck eggs when baking because of their volume. |
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What customers are saying about our products:
"I grilled some plain MLF Duck Breasts last night, salt and pepper only. BEST DUCK BREAST EVER." - David M. (via Facebook)
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Hello Friend,
Welcome to the first electronic edition of Discover Duck! Since 1958, Maple Leaf Farms has been committed to creating delicious, high quality duck products. This newsletter aims to give information, cooking tips and recipes on duck and food in general to help liven up your menus. Send us your favorite recipe ideas!
Exclusive Offer for Discover Duck Subscribers: Receive $10 off your online order now through Dec. 31st. Enter coupon code "NEWSLETTER".  |
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Ingredients: Serves: 2
2 Maple Leaf Farms Duck Breast
Filets (7.5 oz each)
Salt & Pepper
1 Cup Low Sodium Chicken Broth
2 Tbs Butter
1 tsp Chopped Tarragon
1 tsp Chopped Mint
1 tsp Chopped Chives
1/2 Cup Shelled English Peas
1/2 Cup Peeled Fava Beans
3 Large Asparagus Spears, cut on
an angle in 1-inch pieces
8 Baby Artichokes, trimmed and
blanched (see below)
1/4 Cup Water
Method: Heat oven to 425°F. Season breasts with salt and pepper. Place breasts skin side down in heavy nonstick skillet. Cook over medium heat about 8 minutes or until fat runs out and skin is golden-brown and crisp. Pour off the fat and keep for another use.
Transfer breasts to baking dish or another skillet, skin side down, and finish cooking in oven about 10 minutes for medium-rare and 12 minutes for medium, turning breasts onto flesh side after 6 minutes. Let breasts rest. |
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Add broth to a small pan and simmer until reduced to about 1/4 cup. Add 1 tablespoon of the butter and simmer until slightly syrupy; stir in tarragon, mint and chives. Keep warm over low heat.
In skillet over medium heat, simmer peas, beans, asparagus, artichokes and remaining tablespoon butter in 1/4 cup water, covered, about 5 minutes or until vegetables are tender but still bright green. Place half the vegetables on each of 2 plates, mounding them slightly. After duck has rested 4-5 minutes, cut each breast crosswise on a slight angle into slices; fan slices around vegetables. Spoon half the sauce over each breast. Enjoy! |
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To trim baby artichokes, snap off tough outer leaves to expose pale, tender inner leaves. Once you take off the outer green layers of petals, the rest of the baby artichoke is edible, since the fuzzy choke part has not developed.
Cut off top third of the leaves, trim stems and cut artichokes in half, dropping each artichoke as it is finished into a bowl of water with 1 tablespoon lemon juice added (to prevent discoloration).
To blanch, drop artichokes into a saucepan of simmering water and simmer for 5 minutes; drain and rinse in cold water to cool.
You can also simmer the discarded leaves in water for an hour to make an artichoke vegetable stock for soup. Just be sure to throw away the leaves. |
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