Discover Duck - Maple Leaf Farms eNews July 2009

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July 2009 Issue

Duck Grilling Tip

Prerender and precook duck for a quick finish on the grill that will impress your friends and family. Prerendering cooks off most of the fat, and precooking makes grilling time fast. Prerendering duck breasts is quick and easy. read more

White Pekin Duck Leg, no skin, has 178 calories and 6 grams fat; Duck Breast, no skin, has 140 calories and 2.5 grams fat. (3.5 oz. portions)
Source: USDA

What customers are saying about our products:
"I cooked two whole ducks on a Weber 'bullet' smoker... Just before they were done, I basted them with Buffalo Wild Wings Asian Zing sauce… the ducks turned out so good." - Jon H.

Hello Friend,
Looking for new and delicious ways to liven up your backyard grilling events? Try duck! Grilled duck can be added to pasta or salads for a lighter meal or served as the main entrée. Try our duck burger recipe below and fire up that grill. 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".

Featured Recipe: BBQ Duck Burgers on Rosemary Foccacia Adapted from a recipe created by Chef Wolfgang Hanau

Ingredients: Serves: 6
Duck Burger
5 Maple Leaf Farms Premium Duck
Leg Quarters
3 Tbsp. bread crumbs
2 Tbsp. Dijon mustard
2 Tbsp. minced raw onion
2 Tbsp. chopped parsley
1 tsp. minced garlic
1 tsp. each black pepper, sea salt

6 rosemary foccacia buns, 5-6" diameter

Rosemary Sour Cream Butter
4 oz. unsalted butter, softened
1/4 cup sour cream
1 Tbsp. lemon juice
1 Tbsp. brown sugar
2 tsp. Dijon mustard
1-1/2 tsp. grated lemon zest
1 tsp. finely chopped fresh rosemary
1/2 tsp. salt
Dash hot sauce
3 Tbsp. finely chopped fresh parsley

Red Cider Slaw
1-1/2 Tbsp. lite mayonnaise
1-1/2 tsp. sugar
1 Tbsp. cider vinegar
1/4 tsp. each salt, white pepper
2 tsp. minced fresh parsley
1-1/2 cups shredded red cabbage
1/3 cup coarsely grated seedless
cucumbers, squeezed dry
2 Tbsp. coarsely grated carrots
2 Tbsp. minced red bell peppers

Directions:
1. Duck Burger: Remove meat from duck leg bones. Finely chop or grind meat. (Freeze bones to make duck stock later.) Combine burger ingredients. Divide into 6 portions; shape into patties. Refrigerate covered for a minimum of 1 hour.
2. Rosemary Sour Cream Butter: Place all butter ingredients except parsley into food processor. Blend until smooth. Remove from processor; blend in parsley. Reserve one-half of butter mixture for brushing burgers and the other half for buttering foccacia.
3. Red Cider Slaw: Combine first six Red Cider Slaw ingredients. Before serving, blend in remaining ingredients.
4. Preheat grill. Place patties on hot grill. Turn when bottom side is marked; brush with butter mixture. Continue to turn and brush with butter mixture about 5-7 minutes or until burger reaches 155 degrees F as measured by a meat thermometer.
5. Cut foccacia buns in half; toast. Brush top and inside with butter mixture. Place duck burger on bottom half of bread; top with Red Cider Slaw or serve slaw on the side. Add top half of bread.