|
August 2010 Issue
| Featured Recipe Nutrition Information |
Per Serving:
686 calories
16 g fat
132 mg cholesterol
333 mg sodium
87 g carbohydrate
8 g fiber
48 g protein
|
|
 |
 |
| A quick and easy sauce for duck is equal parts of ginger ale and jam (peach, apricot, plum or blackberry) and a dash of powdered ginger and garlic. Stir and microwave until heated. |
|
|
|
Help Others
Discover Duck!
Add to our database of restaurants and stores where you've found duck. Go » |
|
 |
 |
 |
|
Hello Friend,
Could you use $4,000? Enter your original duck recipe in our "Strut Your Duck" Video Recipe Contest now through Aug. 20th for a chance to win some great prizes. Enter and also vote for your favorite video at the contest site memelabs.com/mapleleaffarmsduck.
Try this month's exotic duck breast recipe full of flavor, color and texture -- a delight for the senses. |
|
|
 3 cups Chicken Broth, homemade
or low sodium, divided
1 Tbsp. Olive Oil
1-1/2 cups Couscous
4 Maple Leaf Farms Boneless Duck
Breast Filets, thawed if frozen
Salt and Black Pepper
1 tsp. Ground Coriander, divided
1 Tbsp. Honey
1/4 cup Orange Juice
1/2 cup Pitted Dates, cut in strips
2 Oranges, peeled, cut into segments*
1/4 cup Toasted Pistachio Nuts, chopped
| Directions:Prep time: 10 min., Cook time: 25 min. |
| 1. |
In medium saucepan, bring 2 cups of the chicken broth and olive oil to a boil. Stir in couscous, cover and remove from heat. Let stand at least 5 minutes; fluff with fork before serving. |
| 2. |
Preheat oven to 425°F. Score the duck breasts, then season with salt, pepper and 1/2 tsp. of coriander. |
| 3. |
Place breasts skin side down in heavy nonstick skillet large enough to hold them comfortably in one layer; do not crowd. Cook over medium heat about 8 minutes or until fat renders out and skin is golden-brown and crisp. Reserve the rendered fat to use later in the recipe. |
| 4. |
Transfer breasts to baking dish or another skillet, skin side down, and cook 5 minutes at 425°F. |
| 5. |
Turn breasts onto flesh side, brush skin with honey and sprinkle with remaining 1/2 tsp. of coriander. Cook for 3-4 minutes or until internal temperature reaches 155°F. Let breasts rest 5 minutes before slicing. |
| 6. |
While breasts are in the oven, combine the reserved rendered fat with orange juice. Cook over medium heat, stirring until juice is syrupy. Add remaining broth and dates; simmer, stirring occasionally until sauce thickens slightly. Add orange segments. Keep warm over low heat. |
| 7. |
Divide couscous equally among 4 plates, mounding it in center of plate. Cut each breast crosswise on a slight angle into 4 to 5 slices about 1/2-inch thick; fan 1 breast on each plate around couscous. Spoon sauce over breasts, dividing it equally. Sprinkle 1 Tbsp. pistachios on each plate. Makes 4 servings. |
| * |
To segment oranges: With sharp knife, cut off peel and white pith. Cut between membranes to detach orange segments; remove any seeds. |
|
|
