2/11/2008
Midwest Living Features MLF Duck
The February 2008 issue of Midwest Living magazine has a story about soups. The featured recipe for Indiana is a Potato-Topped Duck Stew and mentions Maple Leaf Farms.
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2/11/2008
More Duck Sitings
The February 2008 issue of Food and Wine magazine contains an article, "Left Bank Menu," which has a recipe for Roast Duck with Citrus Pan Sauce (page 140). The recipe creator drew upon both Vietnamese and French cuisines to make an ideal left bank menu: roast duck and shiitake sticky rice.
Everyday with Rachael Ray's February 2008 issue has a "Valentine Table for Two" recipe that features Duck Breast a l'Orange (page 87).
Bon Appetit proclaims the "Technique of the Year Confit" in its January 2008 issue. The story runs the classic recipe for Duck Confit (page 110).
The January 2008 issue of Good Housekeeping features a recipe for Seared Duck Breast with Dried Cherries & Port (page 184).
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2/1/2008
Duck Sitings
Recipes for duck are being seen in more and more publications. The Chicago Tribune featured duck in an article in its January 30, 2008, issue. "Duck, deconstructed" talks about the misconceptions about duck and its great nutritional value. It also states where consumers can buy Maple Leaf Farms duck products in the Chicago area.
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6/4/2007
New On-line Supplier
Exotic Meat Sales is a proud on-line supplier of Maple Leaf Farms products. The recent inclusion of Maple Leaf Farms to www.exoticmeatsales.com product list excitingly adds to our ever increasing list of exotic meats and poultry's. Happy customers of Exotic Meat Sales can now buy the trusted Maple Leaf Farms brand, all available on-line and delivered to their doorstep.
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2/1/2007
Recipes for Romance
Eating Well Magazine will be featuring a "Recipes for Romance" article in their February 2007 issue. The author promotes recipes for two to prepare at home for Valentine's Day, noting "duck breasts turn any dinner into a grand fete. Adorned with a glossy, ruby-colored pomegranate sauce and served with couscous, the dish easily surpasses a restaurant prix fix. Enjoy it with a sparkling rose, and you have a Valentine's Day delight. The picture is on page 32 and recipe is on page 34.
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1/1/2007
Lucky Duck
On page 51 of Bon Appetit's January 2007 issue features a picture and a recipe for Muscat-Marinated Duck with New Year's Lentils. It was the main focus of a New Year's Dinner menu from Nigella Lawson.
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1/1/2007
Ginger Duck Salad
In the January 2007 issue of Food and Wine Magazine on page 86 features a recipe for Ginger Duck Salad with Green Tea Dressing from Chef Hiro Sone of Terra in Napa Valley and Ame in San Fransisco.
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12/1/2006
Duck Redux
Maple Leaf Farms was featured in The Gourmet Retailer on page 23 and 24 for their recipes which included Canard au Vin, Sweet and Spicy Sauce for Roasted Duck, and Duck and Almond Salad.
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12/1/2006
Citrus Soy Duck Wraps
The December 2006 issue of Fancy Food & Culinary Products features a Chef's recipe card, from A Perfect Pear From Nappa Valley, that uses duck breasts for a recipe (with picture) for Citrus Soy Duck Wraps.
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12/1/2006
Duck Done My Way
In the December 2006 issue of Gourmet Magazine features a two page advertisement announcing the winner of the "Duck Done My Way" recipe contest (modifying Maple Leaf Duck Apple Salad or Polynesian Duck Kabob dishes.) It also featured a Cajun Duck Kabob recipe and has our broccoli "Not Fair to the Side Dishes" ad.
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10/3/2006
Cooking Light magazine
On page 226 of the October 2006 Cooking Light magazine features a "Duck Breast with Cider-Farro Risotto" picture and recipe.
On page 242 of the same issue is a one page article called "Wild About Game." The start of this article focuses more on wild meats and game meat, then toward ranch raised and farm raised and effects of the animal's diet. It states "Ranch-grazed cuts may taste slightly milder and carry a tad more fat than hunted game, but for the most part, they are indistinguishable."
There is another duck recipe in this section focusing on various game meats, and gives information on cooking suggestions for game, including cooking safety. The recipe and guideline box is on page 250 and is called "Prosciutto-Wrapped Duck Appetizers."
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9/15/2006
Duck Dishes Have Evolved with Bon Appetit
Bon Appetit has a special 50th Anniversary issue out for October 2006. In review of the past decades, Seared Duck Breast with Red Wine Sauce and Candied Kumquats was featured on the meal menu for the 1960's theme of "Remastering the Art of the French Dinner Party." That classics were mastered and then made new - "Duck a l'orange becomes duck breast with kumquats." The picture of the dish and section intro are on pages 166 and 167, with recipe starting on page 172 and finishing on page 175. Our two page ad spread starts on page 220 -New Flavor for Fall Classics - Discover Duck (recipe and picture for Rotisserie Half Duck and Pasta.)
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9/14/2006
Bon Appetit Magazine features Top Secrect - Duck Fat
In the September issue of Bon Appetit in the Top Secret section Maple Leaf Farms Duck Fat is featured as a secret ingredient for the restaurant Duckfat in Portland Maine. On page 102 and 103, the restaurant Duckfat in Maine is listed as using duck fat for frying their Belgian Fries. It shows a picture of the fries, talks about using duck fat for frying, and lists the recipe for the fries. Maple Leaf Farms Duck Fat is available in the freezer section of some supermarkets, at specialty food stores, and online from dartagnan.com.
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9/14/2006
Gourmet Magazine - Duck Recipes for Fall
The September issue of Gourmet magazine features duck recipes on pages 112 and 117. Duck is no longer a feast just for hunters. Domesticated White Pekin duck is now available for those with a more sophicated taste. Duck is a perfect meal for you to impress your dining guests.
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5/29/2006
Taste of Lincoln Ave. - Chicago
Maple Leaf Farms will have a booth at the Taste of Lincoln Avenue on July 29 and July 30. This neighborhood festival is the second largest street festival in the region and is held on Lincoln Avenue, from Fullerton to Wrightwood, in Chicago. We will be providing samples of duck, handing out recipes and brochures, etc.
The event features 350 vendors and more than 30 acts on five music stages. Maple Leaf Farms will be the co-presenting sponsor with Chicago Cutlery for the sixth stage; a lifestyle/cooking stage on Lill Street. Chef demonstrations on preparing Maple Leaf Farms duck recipes will be held from 12 noon to 6 p.m.
Event information can be found at www.chicagoevents.com.
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5/15/2006
Avian Influenza Information
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4/1/2006
Summit City Flavor - Ft. Wayne News
In the April issue of Summit City Flavor Chef Eric Spicer of Hartley's Place in Ft. Wayne Indiana featured an article with a recipe of 'Pan-seared Duck Breast over Napa Cabbage, with Morel Mushrooms and Veal Demiglace-Red Wine Reduction Sauce'.
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3/15/2006
2006 Recipe Contests
Consumers have a chance to submit their own original duck recipe in two Maple Leaf Farms duck recipe contests. Gourmet's "Duck Don My Way" contest ends June 20. Visit www.gourmetscoop.com/MLF for contest rules. Bon Appetit's "Create a Masterpiece" contest ends May 31. Visit www.bonappetit.com/promo for more contest information.
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3/1/2006
Cookbook featuring Maple Leaf Farms Duck
 The best chefs choose Maple Leaf Farms duck products. Author and publisher of a new cookbook, The DotCom Chef, written by Andrea Lynn Swengel,featuring recipes using the finest specialty ingredients from Internet purveyors. Andrea Lynn Swengel is a professional recipe creator, food writer and was the personal test kitchen chef for the writer and director of hit TV series on PBS and the Discovery Channel. She has been a long time customer of Maple Leaf Farms products and was excited to share her enthusiasm for our duck in her new cookbook. To find out more about The DotCom Chef, click here.
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12/1/2005
Best Main Course
Maple Leaf Farms Rotisserie Duck Breasts were featured in the December issue of Good Housekeeping magazine. The "Best of Everything" section discussed ready-to-eat dishes that would save you time for the holidays. Please visit our online products to order your own Rotisserie Duck Breasts for your next meal.
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11/14/2005
Bon Appetit
The winner of this years Bon Appetit duck recipe contest was Diane Nemitz from Michigan. Her recipe was Duckadillas. If you would like to see the recipe it is listed under the entree section of our recipes.
Congratulations Diane on having the winning recipe!! Thank you to all of you who participated.
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7/10/2005
2005 NASFT Product Awards Competition
On Sunday, July 10, at the Summer Fancy Food Show®, nearly 100 resellers of specialty foods tasted and judged the Finalists and voted for a Winner in each category. Votes were then tallied by an auditor from Tate & Tryon. Winners were announced at a ceremony during the Meet the Tastemakers® Reception the following evening. Maple Leaf Farms L' Orange duck breast was one of five finalists in the Outstanding Meat, Pate, or Seafood category.
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3/16/2005
Maple Leaf Farms participates in Gourmet Magazine's
Big Game Bash III.
Foodies gathered in New York for Gourmet's Third Annual Big Game Bash. Attendees enjoyed duck from Maple Leaf Farms, including Maple Leaf Farms Smoked Duck Quesadillas prepared by Chef Ken Callaghan of Blue Smoke and Roast Lemon-Pepper Duck with Red Wine Vinegar Sauce prepared by Executive Chef Michael Romano of Union Square Cafe.
To view recipes from this event, please click on the links below:
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