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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