Duck Cannelloni


Serving Size {6 servings}


6 Cannelloni Shells, cooked

6 Maple Leaf Farms Boneless Duck Breasts, skin removed, cooked

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 lb Golden Raisins

Salt And Pepper, to taste

4 cups Mayonnaise

1 Tbsp Tarragon, fresh chopped


As Needed Lettuce, julienne

As Needed Chopped Parsley

1 Recipe Red Pepper Hazelnut Sauce*


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1. Pull and chop duck meat. 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.

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