6 Cannelloni Shells, cooked

6 Maple Leaf Farms Boneless Duck Breasts, skin removed, cooked and meat pulled

6 Red Apples, cored and cut into 1/2" slices

2 Bunches Celery, diced

10 Orange Segments, pitted and diced

15 Plum Tomatoes, diced

1 Pound Golden Raisins

Salt And Pepper, to taste

4 Cups Mayonnaise

1 Tablespoon Tarragon, fresh chopped

Garnish:

As Needed Lettuce, julienne

As Needed Chopped Parsley

1 Recipe Red Pepper Hazelnut Sauce

1. Mix all ingredients except cannelloni shells together. Let chill for at least 4 hours.

2. Stuff into cooked cannelloni shells. Chill.

3. Place one cannelloni on each plate. Top with red pepper hazelnut sauce and garnish with julienne lettuce on side, sprinkled with parsley on top.

Note: Red pepper hazelnut sauce recipe can be found in the sauce recipes section of the website.