Maple Leaf Farms Launches 2016 Chef Recipe Contest
March 2016

Maple Leaf Farms challenges professional chefs and culinary students to think outside the box when it comes to duck preparation. And to spark their creative juices, Maple Leaf Farms is offering more than $20,000 in prize money in the 2016 Discover Duck Recipe Contest.
The focus of this year’s contest is “IntroDUCKtions” or the use of duck in an appetizer or first course offering. Most chefs are familiar with featuring duck as a main course. With this year’s contest, Maple Leaf Farms strives to inspire chefs to broaden their thinking and create duck applications that fit into a local bistro, a brew pub or on a tasting menu.  “Recipes don’t need to be complicated,” said Maple Leaf Farms Director of Duck Marketing, Cindy Turk. “Duck is inherently flavorful and lends itself to simple preparations.”
The 2016 Discover Duck Recipe Contest is open to professional chefs and culinary students enrolled in a professional culinary school. Recipe entries must include a Maple Leaf Farms duck product and will be judged according to creativity/originality, accuracy of the recipe and flavor. Professional and student chef recipes will be judged in separate categories, each with their own cash prizes. Entries will be accepted March 1 through June 5, 2016.
Entrants will compete for more than $20,000 in cash prizes. Professional chefs will vie for a $10,000 grand prize and four additional finalist prizes of $1,000 each. The top student chef will win $5,000 with $500 awards going to four additional finalists. In addition, each student finalist will receive a chef’s knife set. The decision of the judging panel will be final.
The contest is open to U.S. residents, 18 years old or older. Entrants must be one of the following: professional chef, sous chef or lead line cook in a restaurant, catering company or non-commercial foodservice establishment, or a student currently enrolled at a professional culinary school.
Complete contest rules and entry details are available online at All entries must be postmarked or submitted online no later than June 5, 2016.