Quack into the Flavor

Chef Dale Miller, a Certified Master Chef (CMC), a member of the American Academy of Chefs (AAC) and, WGMC, and a Maple Leaf Farms’ Board Member, when working with duck, exclusively works with Maple Leaf Farms’ duck to ensure he is using the best quality for his culinary creations.

“In all of my years of cooking, I discovered that if you use only the finest ingredients, it will help make you a better chef! That is why as a WACS Global Master Chef, I exclusively use Maple Leaf Farms’ duck products! No other duck provides better quality, flavor, consistency or guest satisfaction!”

Executive Chef Jacques Wilson, a Certified Executive Chef (CEC), certified by the American Acadamy of Chefs (AAC), and a Certified American Culinary Federation Chef, wants products to not only be good quality, but consistent. That is why he chooses to use Maple Leaf Farms’ duck.

“I have used Maple Leaf Farms’ products as long as I can remember. Being a chef, I look for quality and consistency in any product. Maple Leaf Farms’ duck has been just that. My favorite part of the duck would be the legs. The richness and tenderness of the meat lends itself to be prepared in countless ways.”

Chef Dennis Chan, owner of over 12 restaurants located in Florida, as well as a Culinary Professor at Florida State College, uses our duck due to its versatility and taste.

“We serve the Maple Leaf Farms’ whole duck, which is a consistent, quality product. My customers appreciate the quality, and often tell me that our duck is the best around. Maple Leaf Farms’ ducks are versatile, and tasty, with just the right amount of lean meat.”

The industry professionals love duck for its versatility, taste, and quality. The rich and savory flavor of duck along with its ease of incorporation into dishes make Maple Leaf Farms’ duck a great choice for home chefs and experts alike!