Summer Entertaining with Duck: Garden Party
July 2015

Summer is officially upon us, and there’s no better time to move your parties outdoors. Perhaps you’ve spent some time tending to your garden this year, and now it’s time to show off the fruits of your labor with a garden party. Garden parties are an opportunity for a laid-back, yet elegant gathering. Whether you’re serving dinner indoors or outdoors, make sure guests have plenty of the necessities—food, drink, and sunshine.
We have you covered for the first two with a select menu of duck dishes (and a deliciously paired dessert and beverage) focused on the warm, breezy atmosphere of a summer garden party.
Choose a crisp white wine like pinot grigio or sauvignon blanc as the base of a summery White Sangria. Mix in orange liqueur, brandy, and slices of orange, lemon or whatever summer fruit you like. As an added bonus, this sangria can be prepared up to a day in advance, allowing you to focus on more important things during the party—like having fun!
Of course, no garden party is complete without the casual elegance of crudités. We like to pair fresh vegetables like radishes, carrots and asparagus with a creamy herb and horseradish dip.
We start the meal with a Duck Tabbouleh Salad, featuring Duck Leg Confit with lettuce, tomato, bulgur wheat and mint. The flavors continue the theme of brightness and freshness with veggies you can pull from your own garden.
As a main course, we suggest our recipe for Grilled Rosemary Duck Breast Sandwiches with Onion Marmalade. The grilled duck breast filets are placed in focaccia or ciabatta rolls with lettuce, tomato and our sweet and savory onion marmalade. You can find the full recipe at the end of this article.
For dessert, try Summer Berries Romanoff featuring a mix of mascarpone cheese, honey, sugar and amaretto topped with fresh berries. Include chopped or crushed amaretti cookies for a bit of crunch in the base mixture.
This menu is sure to impress the guests at your garden party this summer. Keep reading for the Grilled Rosemary Duck Breast Sandwiches with Onion Marmalade recipe.

Grilled Rosemary Duck Breast Sandwiches with Onion Marmalade

Grilled Rosemary Duck Breast Sandwiches with Onion Marmalade

Makes 6 servings

1/4 cup Dijon Mustard
1 Tbsp. Dried Rosemary, crushed
6 Maple Leaf Farms Boneless Duck Breast Filets, thawed if frozen
2 Tbsp. Duck Fat or Butter
2 large Yellow Onions, thinly sliced
1 Tbsp. Worcestershire Sauce
1 Tbsp. Light Brown Sugar
1/4 tsp. Salt
1/4 tsp. Black Pepper, freshly ground
6 large Leaves Red Lettuce or Romaine Lettuce
6 individual Focaccia or Ciabatta Rolls, about 5” in diameter, split

Remove the skin from the duck breasts.

Combine mustard, rosemary and garlic; mix well. Spread mixture evenly over both sides of duck breasts. Cover; refrigerate while preparing onion marmalade.

Heat duck fat in a large nonstick skillet over medium heat. Add sliced onions; cover and cook 15 minutes or until onions are softened, stirring each 5 minutes. Stir in Worcestershire sauce, brown sugar, salt and pepper. Cook uncovered 5 minutes or until onions are very tender and liquid evaporates, stirring frequently. (Onions may be prepared and refrigerated up to 24 hours before serving. Let stand at room temperature 20 minutes.)

Prepare charcoal or gas grill. Arrange duck breasts on grid over medium-high coals. Grill covered 5 minutes. Turn; continue grilling covered 5 to 7 minutes or until internal temperature of duck registers 155 degrees F. Transfer duck to carving board; tent with foil and let stand 5-10 minutes. (Internal temperature of duck will rise to 165 degrees F.) Carve duck crosswise into thin slices. Place lettuce leaves on bottoms of rolls; top with sliced duck, onion jam and tops of rolls.