recipe contest
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Winners of The 2013 Discover DuckTM Recipe Contest for Professional Chefs & Culinary Students
 
And the winners are... Our panel of judges has selected the winning entries showcasing Maple Leaf Farms duck in both the Chef and Student Categories:

Chef Category:
Grand Prize: Duck Doughnuts with an Apple Honey Sauce
by Geoff Kelty, Columbus, OH, Executive Chef Eddie Merlot's ($5,000 Prize)
Second Place: Duck & Lemongrass Skewers with Hoisin Peanut
Dipping Sauce

by Keoni Chang, Honolulu, HI, Corporate Chef & Director of Prepared
Foods for Foodland Supermarket ($3,000 Prize)
Third Place: Duck Liver Creme Brulee
by Barry Greenberg, Iowa City, IA, Executive Chef for the University,
of Iowa ($1,500 Prize)
Finalist: Open Faced Duck Pastrami Sliders Deconstructed
by Gary Ullman, Orlando, FL, Commissary Chef of Barnies
Coffee Kitchen ($500 Prize)
Finalist: Smoked Duck Arancini with Hazelnuts and Truffles
by Eric Stein, Chicago, IL, Chef Instructor at Kendall College ($500 Prize)

Student Category:
Grand Prize: Asian Duck Empanada with Cherry Ginger Sauce
by Raquel Kramer, Kansas City, MO, culinary student at Johnson County
Community College ($2,500 Prize)
Second Place: Kentucky's Summer Harvest
by Alison Settle, Lexington, KY, culinary student at Sullivan University
($1,500 Prize)
Finalist: Ancho Glazed Duck and Waffle
by Jameson Alford, Columbus, OH, culinary student at Columbus Culinary
Institute at the Bradford School ($500 Prize)
Finalist: Savory Chevre Bread Pudding Chinese Five Spice Smoked Duck
Vanilla-Port Poached Asian Pears

by Matthieu Henry, Columbus, OH, culinary student at Columbus State
Community College ($500 Prize)
Finalist: Peking Duck Cipollata & Chips
by Derwin Jackson, Atlanta, GA, culinary student at LeCordon Bleu College
of Culinary Arts ($500 Prize)


Winning recipes will be posted soon.
All submissions were judged anonymously.

Chef Grand Prize
Student Grand Prize







Thanks to everyone
who entered.
See you in 2014!




Recipes were judged using these criteria:
Recipe Accuracy/Methodology (40%) Recipes must have a clear, concise list of ingredients
in order of use, with proper preparation sequence
Creativity/Originality (40%) Recipes were judged for use of duck in creative or non-traditional ways
Innovation (20%) Recipes were judged for best utilization of duck product(s)


Email Contest Questions to chefcontest@mapleleaffarms.com
Contest entries were accepted March1-June 7, 2013.
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