duck Archives - For the Love of Food

Grilled Teriyaki Duck Kabobs #CookoutWeek

Nicole Hood — Sat, 30 Jun 2018 13:00:00 +0000

Today is the last day of CookoutWeek and we went all out with a delicious grilled meal last night!

On the menu: Grilled Teriyaki Duck Kabobs with brown rice, steamed broccoli, and leftover Peach Cobbler for dessert!

These flavorful duck kabobs are made with tender Maple Leaf Farms duck breasts, fresh pineapple, sweet onion, and crunchy peppers and glazed with a sweet teriyaki sauce.

Check out the recipe below!

Maple Leaf Farms is a fourth generation family-owned poultry company. This year they are celebrating their 60th anniversary. I have cooked their duck products for years, my favorite being their roasted half duck and duck bacon! Today I have teamed up with them for CookoutWeek to make my family’s favorite, Grilled Teriyaki Duck Kabobs .

Connect with Maple Leaf Farms

http://www.mapleleaffarms.com

Facebook: http://www.facebook.com/Maple.Leaf.Farms.Duck

Twitter: https://twitter.com/MapleLeafFarms

Instagram: https://www.instagram.com/mapleleaffarms/

Grilled Teriyaki Duck Kabobs

Makes 5-6 kabobs

Ingredients

2 7.5 oz. Maple Leaf Farms All Natural Boneless Duck Breast
1/2 Ripe Fresh Pineapple peeled, cored, and cubed
1 red bell pepper cored, seeded, and cut into large chunks
1 orange bell pepper cored, seeded, and cut into large chunks
1 small sweet yellow onion cut into large chunks
1 cup teriyaki sauce

Instructions

Remove skin from duck breasts and discard {or go ahead and grill it too separately}.
Cut duck breast into 2-inch chunks.
Using metal or wooden large skewers {soak wood for 30 minutes before grilling}thread duck, pineapple, bell peppers and onions.
Baste with teriyaki sauce all over.
Place on a preheated grill for 10 minutes, covered. Flip once, adding more sauce if needed.
Serve warm with rice and additional teriyaki sauce.

For this recipe I used two large Maple Leaf Farms duck breasts.

They are individually packaged which I love!

Make sure they are thawed and remove the skin.

Cut it into large 2 inch cubes.

Fresh pineapple is one of my favorite summer fruits.

I use large chunks for this recipe.

Cube peppers and sweet onion too.

You could also add mushrooms or broccoli.

Using metal or wooden large skewers for the kabobs.

If using wood soak for 30 minutes before grilling.

Thread duck, pineapple, bell peppers and onions on skewers.

I used about 3 cubes of duck on each

Baste with teriyaki sauce all over.

The king of the grill loves cooking outside all summer long!

Time to get our grill on!

Place on a preheated grill for 10 minutes, covered.

Flip once, adding more sauce if needed.

How amazing do these look?!

Serve warm with rice and additional teriyaki sauce.

An InLinkz Link-up
This review was made possible by the PinterTest Kitchen and Maple Leaf Farms. I was provided product to facilitate this post, but all opinions stated are 100% mine.

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Balsamic Fig Glazed Roasted Duck

Nicole Hood — Fri, 03 Jul 2015 21:09:00 +0000

I have teamed up again with Orchard Choice California Fig Spreads to share a delicious recipe featuring their Balsamic Pepper Fig Spread.

We also have not one but two exciting giveaways you can enter to win!

One of my favorite “fancy” dinner at home meals that my

husband makes is roasted duck. Ava’s not a fan so we save

our duck meals for a date night dinner once she is asleep. This recipe

looks impressive but is actually quite simple and only requires 3 ingredients!

Crispy seasoned skin, juicy sumptuous duck, and sweet fig jam with a hint of spice make this a meal you won’t soon forget!

Check out another tasty California Fig Spread recipe on the blog:

Baked Brie Cheese with Orange Fig Spread and Toasted Pistachios

Scroll down to enter to win a gift set of fig spreads to make

your own date night meal at home!

You can enter to win an exclusive trip for two to tour America’s Test Kitchen in Boston on July 24. The prize includes hotel, airfare and $500 in spending money.

Please visit https://www.facebook.com/ValleyFig/app_515720611858523 for full program details and to sign up for the Valley Fig Growers newsletter to enter to win!

Valley Fig Growers http://www.valleyfig.com/

Enter to Win!

Enter to win a 4-pack variety gift box of

Orchard Choice California Fig Spreads below!

Roasted Fig Glazed Roasted Duck

Makes 4 servings

Equipment

Makes 4 servings

Ingredients

4 large skin on duck legs I like Maple Leaf Farms
1 tbsp seasoning of your choice I use a Kentucky Flavor seasoning
4 tbsp Orchard Choice California Fig Spread in Balsamic Pepper

Instructions

Preheat oven to 350 degrees.
Sprinkle duck with seasoning and place in a large baking dish.
Bake for one and a half hours until the meat is juicy and the skin is crisp.
Remove duck from oven and let cool slightly.
Scoop fig spread into a bowl and heat in the microwave for 10 seconds.
Spoon 1 tbsp fig spread onto top of each duck leg, smoothing to cover.
Serve warm and enjoy!

Place skin on duck legs in a 9X13 baking dish.

Sprinkle with seasoning of your choice.

This sweet and spicy Kentucky seasoning is our favorite spice mix right now!

I love California fig spread in any flavor but this Balsamic

Pepper Spread is both sweet, savory, and has a hint of pepper.

It is delicious melted on top of the crispy duck legs!

Bake at 350 degrees for one and a half hours until the meat is juicy and the skin is crisp.

Scoop fig spread into a bowl and heat in the microwave for 10 seconds.

Spoon 1 tbsp fig spread onto top of each duck leg, smoothing to cover.

I like to serve my duck with creamed cauliflower or kale

and a fresh summer vegetable or salad.

a Rafflecopter giveaway

Valley Fig Growers http://www.valleyfig.com/

Valley Fig Growers Newsletter and Facebook page:
https://www.facebook.com/ValleyFig/app_515720611858523

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Five Spice Duck with Raspberry Sauce

Nicole Hood — Sat, 22 Jan 2011 14:46:00 +0000

To start off my new blog I decided to enter a cooking challenge featuring one of my favorite foods, duck! A fun blog, http://alattewithotta.blogspot.com/ is hosting a monthly challenge and January’s sponsor is Maple Leaf Farms.

So last weekend I headed over to my Publix supermarket and picked up a 1/2 Maple Leaf Farms duck along with some fresh raspberries, green beans and risotto.

Five Spice Duck with Raspberry Sauce

Ingredients

1 package Maple Leaf Farms half roasted duck defrosted
1-2 tbsp Chinese Five Spice
3 tbsp butter

Raspberry Sauce:

1/2 cup OJ
1 cup raspberries fresh or frozen
2 tbs butter
Salt/pepper

Instructions

Preheat the oven to 375 degrees.
Place defrosted duck in a baking dish.
Rub the front and bottom of the duck with Chinese Five Spice seasoning.
Dot the pan with 3 tbsp butter.
Bake according to package: 15-20 minutes until warmed (duck is fully cooked) and skin crisp.
Pour melted butter drippings over the skin then glaze with raspberry sauce.
To serve, cut duck in two portions and plate along with risotto and green beans.

For the Raspberry Sauce:

Cook OJ and raspberries together in pot on simmer until reduced.
Strain sauce then add back to pan, turn down to med-low and mix in butter and season with salt/pepper.
Serve warm, glazed over duck.

This is a fully cooked Maple Leaf Farms roasted half duck that has been partially boned.

So simple to cook and plenty for two people!

I placed in a baking dish, rubbed the front and back with Chinese Five Spice (to create a flavorful, crispy skin) and dotted the pan with 3 tbsp butter.

Bake according to the pkg instructions (usually about 20 minutes).

Finally, the SAUCE!

Cook OJ and raspberries together in pot on simmer until reduced.

Strain sauce then add back to pan.

Turn down to med-low and mix in butter and season with salt/pepper.

Serve warm, glazed over duck.

Time to take out the roasted duck…

Pour melted butter drippings over the skin then glaze with raspberry sauce.

This presentation was for photograph purposes.

To serve, cut duck in two portions and plate along with risotto and green beans.

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