Maple Leaf Farms Usa Made Duck Sausage Recipes

Steps:

• Combine plums, apricots, cider vinegar and water. Cook over moderate heat for 5 minutes. Reduce heat and simmer uncovered for 15 minutes.
• Combine the cider vinegar, brown sugar, white sugar and lemon juice. Boil for 10 minutes.
• Combine the chopped ginger, onion, pepper, garlic cloves, salt, mustard seed and cinnamon stick.
• Combine the above three sets of ingredients and simmer for 45 minutes. Remove cinnamon.
• Puree in food processor. Return to kettle and simmer until thick.
• Transfer to sterilized mason jars, cap loosely and let cool.
• Tighten caps and let stand in dark at least 2 weeks.

Steps:

• Personal Note: I live in Mexico - I don't have access to Maple Leaf Farms Smoked Duck, so I had to smoke my own duck breasts. I seasoned them with just a little salt and pepper and slow smoked them until they reached 130 degrees. It is pretty warm here, so it only took a couple of hours. So easy, so good.
• Spice Mixture:.
• Place spice mixture in a small non-stick frying pan. Place over medium heat. Stir CONSTANTLY to toast spices and release their aroma. Don't let them brown. Remove from the heat and reserve.
• Duck Part:.
• Heat oil in medium frying pan. When hot but not smoking, add onion and saute, stirring constantly until onion begins to brown lightly. Add garlic and jalapeno and continue stirring until garlic becomes fragrant but does not brown. Add shredded duck and toss to heat and distribute onion, garlic and spices evenly. Add chilies and oregano; toss well. Add lime juice and let cook for 1 minute.
• Remove from heat and add sour cream; mix well. Place in a bowl to cool.
• Place soft tortillas on worktable in front of you. Spread about 1/2 T. mayonnaise on tortilla, to edges. Spread about 1/6 of the duck mixture on half of the tortilla. Cover with the shredded cheese.
• Fold tortilla in half and brush outsides lightly with olive oil. Reserve to a plate; repeat with remaining tortillas.
• Heat a large non-stick frying pan until hot and brush with some of the remaining oil. Place 2 quesadillas in pan and fry over medium heat until lightly browned. Turn and repeat on the other side. Drain on paper towels. Keep in warm oven until all quesadillas are done.
• Cut each quesadilla into 4 wedges, decoratively garnish with Avocado Cream.
• Avocado Cream:.
• Place all ingredients in the bowl of a food processor fitted with the steel blade. Process until very smooth.
• Place in squeeze bottle and refrigerate until ready to use.
• Serve with a chopped salad.
• Buen Provecho!

Steps:

• Preheat oven to 425°F.
• Remove (thawed) duck from bag and rinse under cold water.
• Generously season duck cavity and skin with salt and pepper. Tie legs together with string.
• Roast duck, breast side up, for 20 minutes. Remove duck from oven.
• Rake skin numerous times with a sharp meat fork being careful not to pierce meat; return to oven. Continue to roast for 1 hour and 10 minutes. While roasting, frequently baste duck with juices from bottom of roasting pan.
• While duck is roasting, combine 10 tablespoons balsamic vinegar, honey and pepper in small saucepan. Over high heat, bring to a boil. Boil until mixture starts to thicken. Stir constantly until mixture is very thick and reduced to about 3 tablespoons. Remove from heat; add remaining balsamic and red wine vinegar. Keep warm until duck is cooked. (If glaze cools and becomes too thick, warm over low heat, stirring constantly.).
• When duck is cooked, remove from oven and dry skin with paper towels. Brush duck with a thick coat of warm glaze; place in oven for 1 minute. Remove from oven and serve immediately. Garnish with fresh herbs.

Steps:

• Combine BBQ sauce ingredients; simmer for one hour. Cover and place in refrigerator until cold, about 2 hours. Reserve 1 cup of BBQ sauce for basting.
• Pour remaining BBQ sauce over duck breasts. Marinate covered in the refrigerator for 1/2 hour. Turn breasts over; marinate for 1/2 hour more. Remove breasts; discard marinade.
• Preheat grill. On a well oiled grill, cook duck, skin side down, 7 minutes. Flip breast over, cook 3 minutes. While grilling, baste with reserved sauce. If needed, finish cooking in a 350°F oven to bring internal temperature to 155°F.
• Let duck breast rest 2 minutes. Slice duck breast across the grain. Fan slices on plate. Serve with cilantro garlic potato puree and green chile black beans. Garnish with parsley and habaneros.