Maple Leaf Farms Discover Duck eNews July 2010

Spice up your grilling menu with duck and this light summer salad.
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July 2010 Issue

Duck Grilling Tip

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

Enter the "Strut Your Duck" Video Recipe Contest for a chance to win $4,000 now through August 20th!
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Hello Friend,
Liven up your backyard grilling event with duck and add our Chipotle Barbeque Sauce. Or, for a delightful summer side dish, try this healthy salad recipe.

Featured Recipe: Grilled Duck with Chipotle Barbecue Sauce

4 Maple Leaf Farms Roast Half Ducks,
thawed if frozen
1/2 cup packed Light Brown Sugar
1/2 cup Chili Sauce or Catsup
1-1/2 Tbsp. Worcestershire Sauce
1-1/2 Tbsp. Soy Sauce
2 tsp. pureed canned Chipotle Chilies in
Adobo Sauce or Chipotle Chili Powder

Directions:
1.	Unwrap duck and reserve orange sauce for another use.
2.	Combine brown sugar, catsup, Worcestershire sauce, soy sauce and pureed chilies; mix well. Reserve half of sauce for serving.
3.	Prepare charcoal or gas grill. Place duck skin side down on grid over medium coals. Grill covered for 10 minutes. Turn; brush remaining barbecue sauce over duck. Continue grilling covered 5 to 10 minutes or until duck is well browned.
4.	Cut each duck half into two servings. Serve with reserved barbecue sauce. Makes 8 servings.

Roasted Corn Salad with Avocado
by Jeff Crace, California Garlic Company

Salad
4-5 ears Corn on the cob
1/4 cup Onion, diced
1/2 cup Red or Green Pepper, diced
1 Avocado, diced
1 small bunch fresh Basil, chiffonade
2 cloves Garlic, minced
Salt and Pepper to taste
Hot Sauce, optional

Citrus Vinaigrette
2 Tbsp. Vinegar
1/2 cup freshly squeezed Citrus
(Lemon and/or Lime)
Salt
1-2 tsp. Extra-Virgin Olive Oil

Directions:
1.	Shuck cobs of corn and roast on a hot grill (turn to roast the whole cob). Slightly char to get the sugars going.
2.	Slice corn kernels off cobs and let cool.
3.	Combine onion, red/green pepper, basil, garlic, avocado and corn. Mix well.
4.	Place vinegar, citrus juice and pinch of salt in a small bowl. Whisk in olive oil.
5.	Add citrus vinaigrette to the corn mixture. Mix until it has a creamy texture.
6.	Salt and pepper to taste. If you like, add a little hot sauce. Makes 4-6 servings.