Blue Cornmeal Crusted Duck Breast with Mesclun Mix

Rotisserie Half Duck and Pasta

Tangy balsamic vinegar, tomatoes and artichoke hearts make this pasta dish light and refreshing. Great for a quick lunch or dinner.

Pepper Crusted Duck Breast with Tangerine Basil Glaze

Chef David E. Foegley, Honorable Mention in Maple Leaf Farms 1995 Chef Recipe Contest

Duck Scaloppini with Porcini Sauce

Winner, 2002 Duck Recipe Contest, Chef Kevin O'Brien

Confit Duck Salad with Gaufrette Potato Crisps

1999 Grand Prize Winner, MLF Recipe Contest, Chef Paul Beppler

Warm Duck Salad with Autumnal Fruits and Balsamic Glaze

1998 Salad Winner MLF Recipe Contest, Chef Sara Waters