From duck breast with cranberries to the world's simplest and guaranteed-hit Roast Duckling recipe...we're collecting wonderful recipes and tips from chefs through-out North America who use King Cole faithfully. Enjoy!
Chef David De Bernardi - Rosewood Bistro
Smoked Duck with black truffle pate en croute
Martin Lamothe, Chef exécutif
Smoked Duck Breast on a blonde beer & maple syrup mango chutney
Chef Patrick Lin - Gold Medal Winner
Presented 7 different recipes using a King Cole Duck
Chef Dale Nichols - The Digby Pines
Confit Duck Leg Sandwich on ciabatta w/portobellos, spinach & candied onions
Chef Don Letendre - OPUS Hotel, Vancouver
Roast Duck Breast, winter root vegetables, smoked bacon & red wine jus
Chef Emily Richards
Teriyaki Glazed Duck Breast with Asian Greens Stir-fry
Full Recipes
Chef David De Bernardi
The Rosewood Bistro, Toronto, Canada
Smoked Duck
w/Black Truffle Pate en Croute
Print this recipe (.pdf 82k)
Pate Brisee
Ingredients:
3.75 cups flour
.75 tsp salt
.75 lbs butter
3 whole eggs
3 tbsp water
Prep/Directions:
Mix flour and salt together. Cut in butter (like making pie dough). Mix in eggs and water. Roll out to 1/4 in. thick. Let rest in a refrigerator over night.
Smoked Duck Pate
Ingredients:
4 ea. Smoked Duck Breast
3 shallots minced
3 cloves garlic minced
1/2 bunch thyme picked
1 1/2 cups white wine
salt and pepper
black truffle puree to taste
Prep/Directions:
Place all ingredients but the duck in a saucepot and bring to a quick rapid boil for 5 minutes. Let cool. Once cooled marinate the duck over night. Divide the recipe into two equal parts. Cut one half into strips and the other half place in a food processor to puree.
Layer in the mold starting with the puree, fallowed by the strips, alternating until the mold is full.
Martin Lamothe
Chef exécutif Hôtel et Suites Le Dauphin de Drummondville
Smoked Duck Breast
on a Blonde Beer and Maple Syrup Mango Chutney
Print this Recipe (.pdf 85k)
Serves 4 - Preparation 30 minutes
Ingredients:
1 Smoked Duck Breast
Chutney
1/2 fresh mango, diced
1/2 red onions, diced
1/2 tomatoes, diced
1/2 different colour peppers, diced
1 green onion, chopped
Drop Tabasco sauce
5 mL minced ginger
10 mL olive oil
30 mL blonde beer
30 mL maple syrup
Prep/Directions:
Mix all ingredients together and marinate for a few hours in refrigerator.
Presentation:
Finely slice the smoked duck breast and lay slices on the chutney, add a few maple syrup drops just before serving.
Chef Patrick Lin
Senses Restaurant, Toronto, Canada.
We are pleased to celebrate the Gold Medal victory by Chef Parick Lin at the coveted Gold Medal Plates competition held at Toronto's Royal York Faimont Hotel.
Chef Lin won for his entry using King Cole Duck to create seven unique dishes! The fund-raiser for Olympic and Paralymic athletes celebrated culinary competition from 10 of Toronto's most celebrated chefs and we are honoured that our duck was used to create culinary gold for such a worthy cause. Congratulations Patrick!
(For full story, see torontosun.com, Toronto Sun LIFE section, October 22/08)
Watch for Chef Lin's recipe contribution to this section in early 2010.
Chef Dale Nichols
The Digby Pines, Nova Scotia.
Pan Fried Confit Duck Leg Sandwich on Ciabatta Bread
w/Portobello Mushroom, Baby Spinach & Candied Red Onions
Print this Recipe (.pdf 74k)
Serves 4
Ingredients:
2 oz. Canola Oil
4 Pcs. King Cole Confit Duck Leg
4 Pcs. Portobello Mushrooms
2 Tblsp. Butter
Salt and Pepper
1 Cup Candied Red Onion - ***recipe to follow
1 cup Baby Spinach
Ciabatta Bread - toasted
Prep/Directions:
Season the Duck Legs with salt and pepper and fry, skin side down in a fry pan, approximately 5 minutes to golden brown and crispy. Turn, and fry for 3 to 4 minutes more.
On a medium high heat, panfry the Portobello Mushrooms until soft and cooked through, in a combination of canola oil and butter. Season the mushrooms with salt and pepper.
Candied Red Onions
*** Cut one medium red onion into quarter inch rings. Candy the red onions by heating one ounce of olive oil in a fry pan. Add the onions and sauté for 15 seconds. Add 1 tblsp. red wine vinegar and continue to sauté. The onions will turn a bright purple. Add one ounce of honey and cook until the liquid gets sticky and coats the onions. Season the onions with salt, pepper and a pinch of ground cardamom.
Assemble:
Toast the ciabatta bread. On the bottom half of the bread, place the Portobello mushroom followed by the baby spinach. Remove the bone from the KC duck leg and place on top of the spinach skin side up. Finish by adding candied red onion and the top of the ciabatta bread.
Serve with sweet potato fries and herb mayo.
Chef Don Letendre
OPUS Hotel, Vancouver.
Roast Duck Breast, winter root vegetables, smoked bacon & red wine jus
Print this recipe (stay tuned)
Chef Emily Richards
Author, Co-host Canadian Living Cooks
Teriyaki Glazed Duck Breast with Asian Greens Stir-fry
Print this recipe (.pdf 92k)
Serves 2
Preparation 10 minutes plus 1 hour marinating time.
Cooking time: 20 minutes
Ingredients:
1/2 cup (125 mL) sodium reduced chicken broth
3 tbsp (45 mL) mirin
3 tbsp (45 mL) sodium reduced soy sauce
2 tbsp (25 mL) seasoned rice vinegar
2 tbsp (25 mL) minced ginger
4 fresh cloves Ontario garlic, minced
1 fresh King Cole duck breast
2 tbsp (25 mL) canola oil
3 cups (750 mL) chopped Ontario bok choy, rapini or Chinese broccoli
2 cups (500 mL) chopped Ontario Nappa cabbage
1 pkg (4 oz/114 g) Ontario shitake mushrooms, stemmed and sliced
1 fresh Ontario sweet red pepper, thinly sliced
2 tsp (10 mL) cornstarch
Prep/Directions:
In shallow dish, whisk together broth, mirin, 2 tbsp (25 mL) of the soy sauce, vinegar and half each of the ginger and garlic. Pour 1/3 cup (75 mL) of the marinade into shallow bowl and reserve remaining marinade.
Score duck breast skin crosswise, then lengthwise to form a cross-hatch. Place duck breast in shallow bowl and turn to coat. Cover and refrigerate for at least 1 hour or up to 4 hours.
In ovenproof skillet, heat half of the oil over high heat and sear duck breast skin side down until golden brown and crisp. Turn duck breast over and place skillet in 425 F (220 C) oven for about 5 minutes or until thermometer reaches 155 F (68 C). Set aside.
Meanwhile, in large nonstick skillet, heat remaining oil over medium high heat and sauté broccoli, cabbage, mushrooms, pepper and remaining ginger and garlic for 2 minutes. Add reserved marinade and cook, stirring occasionally for about 4 minutes or until tender crisp.
Whisk together cornstarch and remaining soy sauce and stir into vegetables. Cook, stirring for 1 minutes or until sauce is thickened. Divide among 2 plates.
Thinly slice duck breast and place over top vegetable mixture to serve.