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Tangy balsamic vinegar, tomatoes and artichoke hearts make this pasta dish light and refreshing. Great for a quick lunch or dinner.
Chef David E. Foegley, Honorable Mention in Maple Leaf Farms 1995 Chef Recipe Contest
Winner, 2002 Duck Recipe Contest, Chef Kevin O'Brien
1999 Grand Prize Winner, MLF Recipe Contest, Chef Paul Beppler
Cooking a duck on a rotisserie grill produces moist, delicious meat with crispy skin. Use a rub to accent the flavor of the duck with a variety of spices.