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Duck and Mushroom Crostini

Duck and Mushroom Crostini

Crisp crostini are topped with creamy mushrooms and smoked duck to create a fun, bright and delicious appetizer. Great finger food to accompany drinks this summer. Key: Look for variety of packs of wild mushrooms that include cremini, shitake and oyster mushrooms.

Duck and Mushroom Crostini

Duck and Mushroom Crostini

Ingredients:

  • 1 tbsp (15ml) butter
  • 2 pkgs (8 oz. each) wild mushrooms, finely chopped
  • 1 small onion, minced
  • 2 gloves garlic, minced
  • 1 ½ tsp (7 ml) chopped fresh thyme
  • ¼ tsp (1 ml) salt
  • Pinch pepper
  • ½ cup (125ml) cream cheese, cubed
  • ¼ cup (50ml) chopped roasted red peppers
  • Half an artisan baguette, sliced
  • Kosher or sea salt
  • 1 King Cole Smoked Duck Breast

Makes approx. 24 pieces.

Directions:

  1. In a non-stick skillet, melt butter over medium high heat and cook mushrooms, onion, garlic, thyme, salt and pepper for about 12 minutes or until no liquid remains.
  2. Stir in cream cheese and cook, stirring until cheese is melted.
  3. Remove from heat, stir in red peppers, set aside.
  4. Brush baguette slices with oil and toast in 400F (200C) oven for about 10 minutes or until light golden.
  5. Remove from oven, sprinkle with kosher salt and let cool.
  6. Heat small skillet over medium heat and sear duck breast, skin side down for 5 minutes or until crisp and brown.
  7. Turn and cook for 2 minutes or until golden. Remove to cutting board and thinly slice on a diagonal.
  8. Spread mushroom mixture onto toasted baguette slices and top with duck slices.

Duck Rillette

Duck Rillette with Fennel and Orange

Ingredients:

  • 1 pack Pulled King Cole Duck
  • ¼ cup chives, chopped
  • ½ cup fennel, diced
  • 1 orange, zested
  • ¼ cup shallot, diced
  • 2 tbsp Dijon grainy mustard
  • ½ tsp salt, to taste
  • ½ tsp pepper, to taste
  • 4 tbsp King Cole Duck Fat, slightly tempered, plus 1 tbsp per jar for topping
  • 1 baguette, sliced
  • orange marmalade

Directions:

  1. Combine picked duck with chives, fennel, orange, shallot, salt, pepper, Dijon mustard and 4 tbsp of slightly tempered duck fat. This can be done by hand in a bowl or in a mixer with a paddle attachment.
  2. Add this mixture into a mason jar and fill the jar leaving about a finger-width amount of room at the top.
  3. Melt remaining duck fat and pour over the top of the rillette-filled jar until the rillettes is covered.
  4. Place in the fridge and let the duck fat completely solidify again.
  5. Serve rillette on toasted bread with some marmalade.

Chef Tip: Make sure to temper your duck fat so it’s easier to work with. But don’t let it get too warm or it will be too melted. You want it pliable.

 

Duck Tanine with Dates and Apricots

Duck Tanine with Dates and Apricots

Ingredients:

Duck Tagine

  • 5 King Cole Duck Legs
  • 1 cup Dried apricots
  • 1 Cup Dried pitted dates
  • ½ cup Whole blanched toasted almonds
  • 3 cinnamon sticks
  • 4 pc star anise
  • 3 tbsp coriander seed
  • 2 tbsp mustard seed
  • 4 tbsp kosher salt
  • 2 tbsp ground ginger
  • 4 tbsp smoked Spanish paprika
  • 3 bay leaves
  • 3 tbsp ground cumin
  • 8 cups of water

 

Couscous

  • 2 cups pearl couscous
  • 1 tbsp turmeric powder
  • 2 tbsp kosher salt
  • 1 tbsp unsalted butter
  • ¼ cup dried cranberries

Garnish 

  • Fresh mint
  • Toasted almonds

Directions:

  1. First thing you want to do is toast all your whole spices. This will release all the oils and make them more flavorful.
  2. In a deep pot or Dutch oven, add in your duck legs and remaining ingredients. You can add your spices into a spice bag and let steep if you do not want whole pieces inside the tagine.
  3. Cover with water and a lid slightly propped open, and simmer for 3 hours.
  4. While the duck is cooking, make your couscous. Cook couscous in boiling water flavoured with turmeric and salt for about 5 minutes until couscous is soft.
  5. Once the couscous is cooked, add in a knob of butter and some dried cranberries.
  6. Garnish your duck tagine with fresh mint and more toasted almonds and serve on top of the couscous making sure to scoop up all the delicious sauce.

 Chef Tip: Always toast your spices first to get them nice and fragrant to release their oils and maximize flavour.

 

Duck Eggs

Eggs Benedict with Smoked Duck Breast

Duck Eggs

Eggs Benedict with Smoked Duck Breast

Ingredients:

  • 6 eggs
  • 1 King Cole fully cooked Smoked duck breast
  • 3 English Muffins, split into 6 halves
  • KNORR® Hollandaise sauce or scratch
  • Salt & Pepper to taste
  • Paprika or Parsley (optional)

Serves 6.

Directions:

  1. Score the skin of the duck breast (cross-hatch) and place skin-side down in a non-greased skillet.
  2. Heat on med-high for 10 minutes; skin should be crispy. Set aside and keep warm.
  3. Using an Egg Poacher, heat water and place eggs in the 6 holders.
  4. Simmer for 3-5 minutes until eggs are soft-cooked, set aside/warm.
  5. Prepare Hollandaise sauce as directed.
  6. Assemble 6 English muffin halves. Slice duck breast into med-size slices.
  7. Place one egg and 3-4 slices of duck on each muffin. Add sauce, salt & pepper to taste.
  8. Garnish with parsley or paprika if desired.

 

Duck Croquettes

Duck Croquettes with Cajun Mustard Sauce

Ingredients:

Duck Croquettes 

  • 1 lb russet potato, peeled, diced and cooked russet potato 
  • 1 pack Pulled King Cole Duck 
  • 5 green onions, diced 
  • ½ cup dill, chopped
  • 3 tbsp Dijon mustard, grainy 
  • ½ cup full fat sour cream 
  • 4 tbsp paprika 
  • 2 tbsp cayenne or chili powder 
  • 2 tbsp garlic powder 
  • ½ tsp salt, to taste
  • ½ tsp pepper, to taste
  • 2 eggs 
  • 2 cups panko bread crumbs 
  • 1 cup all purpose flour 
  • Canola oil or vegetable oil for frying 
  • 3 gherkin, sliced for garnish 

 

  • Cajun Mustard Sauce 
  • 1 cup sour cream 
  • ½ cup buttermilk 
  • 3 tbsp Cajun spice 
  • 2 tbsp grainy mustard
  • 1 tbsp smoked paprika 
  • ½ tsp salt 
  • ½ tsp garlic powder

Directions:

For the Duck Croquettes:

  1. Peel and dice russet potatoes into about 1-inch cubes.
  2. Cook potatoes in boiling salted water until tender and a fork can go through them easily. 
  3. Once potatoes are cooked, drain the water and mash immediately. You want to do this while the potatoes are still hot so they do not get over starchy 
  4. Combine potatoes with pulled duck, spices and sour cream. Mix until a smooth paste has formed. 
  5. Create a breading station. In one bowl add in your eggs and scramble, in another bowl add in your flour, and in another bowl add in your panko. 
  6. Using your hands or a small ice cream scoop, create small balls out of your duck mixture, about the size of small golf balls 
  7. Bread the balls starting in the flour, then into the egg and then into the panko, and place on a tray 
  8. Once all balls are breaded, fry until golden brown and season with salt 

 

For the Cajun Mustard Sauce: 

  1. Mix all ingredients together and reserve for use. 

For Serving: 

  1. Place some cajun mustard sauce on a plate, top with duck croquettes and garnish. 

Chef Tip: Mash your potatoes while they are still hot so they don’t get starchy.

 

Peppered Duck Breast

Pear and Peppered-Smoked Duck Tart

Assemble this rustic, open-faced tart ahead of time, refrigerate and bake just before serving. Excellent as an appetizer for entertaining or with a salad for a light meal.

Peppered Duck Breast

Pear and Peppered-Smoked Duck Tart

Ingredients:

  • 2  onions, thinly sliced
  • 1  tbsp (15 mL) butter
  • 1  tbsp (15 mL) each brown sugar and balsamic vinegar
  • Freshly ground pepper
  • 1 King Cole Pepper-Smoked Duck Breast, thawed
  • 1 firm ripe pear, cored and sliced in thin wedges
  • 1 sheet pre-rolled frozen puff pastry* (about 8 ozs/250 g) thawed
  • Flour for rolling
  • 1 egg yolk
  • ½ cup (125 mL) shredded Asiago cheese
  • 1 tbsp (15 mL) chopped fresh rosemary

Serves 6 to 8.

Directions:

  1. In large non-stick skillet, cook onion in butter over medium heat until softened about 5 minutes;  add brown sugar, balsamic and ground pepper and cook, stirring often, until caramelized, about 10 minutes.  Set aside.
  2. Meanwhile, in another skillet, cook duck breast over medium heat, skin side down, until crisped, about 5-6 minutes.  Cool slightly, then thinly slice.
  3. Gently unfold pastry sheet and place on a lightly flour-dusted work surface.
  4. Roll pastry, eliminating creases, to a 10 X 12-inch (25 X 30 cm) rectangle;  cut rectangle in half lengthwise to make two 5 X 12-inch (12.5 X 30 cm) rectangles.
  5. Transfer both to a parchment lined baking sheet.
  6. Using a small knife, score ½-inch (1cm) border (do not cut through) around the inside edges of each rectangle.  Whisk egg yolk with 1 tsp (5 mL) water and brush a little along the borders (discard remaining).
  7. Spread half onion mixture on each rectangle (avoiding edges), then top with alternating and overlapping slices duck and pear.
  8. Sprinkle evenly with shredded cheese and rosemary.
  9. Bake at 400°F (200°C) for about 25 minutes or until pastry is browned.
  10. Cut into slices to serve.
Penne with Pepper-Smoked Duck

Penne with Pepper-Smoked Duck and Kale

A simple and tasty pasta dish, perfect for every day dining or entertaining. Can also be made with regular smoked duck breasts. Serve topped with additional Parmesan cheese, if desired.

Penne with Pepper-Smoked Duck

Penne with Pepper-Smoked Duck and Kale

Ingredients:

  • 12 ozs (350 g) penne pasta
  • 1  King Cole Pepper-Smoked Duck Breast, thawed and thinly sliced
  • 1  onion, chopped
  • 2  cloves garlic, minced
  • 1  tsp (5 mL) each chopped fresh thyme and sage
  • 1/3  cup (75 mL) dry red wine
  • 1  cup (250 mL) sodium-reduced   chicken broth
  • 3  Roma tomatoes, diced
  • 6  cups (1.5 L) coarsely chopped kale (tough stems removed)
  • Salt and freshly ground pepper,to taste
  • ½  cup (125 mL) freshly grated Parmesan cheese

Serves 4.

Directions:

  1. Cook pasta according to package directions, until al dente.
  2. Meanwhile, in large deep skillet, cook sliced duck over medium-high heat until lightly browned and fat is rendered, about 2-3 minutes.
  3. Remove duck pieces with a slotted spoon and keep warm.
  4. Add onion to same skillet and cook over medium heat until softened, about 3 minutes.
  5. Add garlic, herbs and wine; cook 1-2 minutes or until most of wine is absorbed.
  6. Add broth, tomatoes and kale; cover and cook 4-5 minutes, stirring half way through, or until kale is wilted.
  7. Stir in sliced duck and season to taste with salt and pepper.
  8. Drain pasta and add to duck mixture.
  9. Toss with Parmesan and serve immediately.
Pulled Duck Tacos

Pulled Duck Tacos with Black Bean and Corn Salsa

Serve these delicious sriracha drizzled soft tacos topped with shredded cheddar cheese and fresh coriander leaves, if desired.

Pulled Duck Tacos

Pulled Duck Tacos with Black Bean and Corn Salsa

Ingredients:

  • 2 cups of salsa (500 mL)
  • King Cole Pulled Duck*, thawed (about 10 ozs/300 g)
  • 6 small corn or flour tortillas, warmed
  • Serves 6.

BLACK BEAN AND CORN SALSA

  • ¾ cup (175 mL) black beans, drained and rinsed
  • ¾ cup (175 mL) cooked corn kernels
  • ¼ cup (50 mL) diced red pepper
  • ¼ cup (50 mL) chopped fresh coriander
  • 1 small jalapeno, seeded and finely chopped
  • 1 green onion, chopped
  • 1  tbsp (15 mL) lime juice
  • ½ tsp (2 mL) each ground cumin and chili powder
  • ¼ tsp (1 mL) salt

SRIRACHA MAYO

  • ¼ cup (50 mL) regular or low-fat mayonnaise
  • 1 tsp (5 mL) each sriracha sauce and lime juice

Directions:

  1. Using fingers, separate pulled duck and place in microwaveable bowl;  set aside.
  2. In small bowl, combine all salsa ingredients and mix well.
  3. Combine sriracha mayo ingredients in another bowl.
  4. Microwave pulled duck on HIGH for 1½ to 2 minutes or until heated through.
  5. Fill each tortilla with about 1/3 cup (75 mL) pulled duck, top with a little salsa and sriracha mayo.  6. Serve immediately.
duck spiedini

Proscuitto Wrapped Duck Spiedini with Pesto

Serve these easy to prepare appetizers for entertaining or as part of a light meal with a salad.

duck spiedini

Proscuitto Wrapped Duck Spiedini with Pesto

Ingredients:

  • 1 pkg KCD Spiedini, thawed
  • Freshly ground black pepper
  • 2½ tbsp (37 mL) prepared pesto
  • 5 slices prosciutto, trimmed

Pesto Dip:

  • ¼ cup (50 mL) mayonnaise
  • 1 tsp (5 mL) each pesto and lemon juice
  • 1 clove garlic, minced

Makes 10 spiedini.

Directions:

  1. Separate spiedini and sprinkle with pepper.
  2. Brush all sides with pesto.
  3. Split each slice prosciutto into 2 strips and wrap around spiedini, spiraling.
  4. Wrap skewer ends with foil to reduce scorching and place on broiling pan rack.
  5. Broil for about 6 minutes, turning once, or until cooked and lightly browned.
  6. Combine dip ingredients in small bowl and serve with spiedini.
Duck Sliders

Duck Sliders with Plum Sriracha Sauce and Cucumber-Radish Pickle

Perfect for a gathering or light meal.  Serve on larger buns topped with your favourite slaw as another option.

Duck Sliders

Duck Sliders with Plum Sriracha Sauce and Cucumber-Radish Pickle

Ingredients:

  • 1 500 g pkg KCD Pulled Duck Meat, thawed
  • 20 (approx) mini burger buns

Plum Sriracha Sauce:

  • 1¼ cups (300 mL) plum sauce
  • ½ cup (125 mL) ketchup
  • 2 tbsp (30 mL) each soy sauce & apple cider vinegar
  • 2 tsp (10 mL) minced gingerroot
  • 2 tsp (10 mL) sriracha (or to taste)
  • 2 cloves garlic, minced

Cucumber-Radish Pickle:

  • 3 mini seedless cucumbers
  • 5 – 6 small radishes
  • 3 tbsp (45 mL) rice vinegar
  • 1 tbsp (15 mL) sesame oil
  • 1½ tsp (7 mL) sugar
  • ½ tsp (2 mL) salt

Makes 20 sliders.

Directions:

  1. Separate duck meat into shreds using fingers. Set aside
  2. Combine sauce ingredients in medium saucepan and bring to a boil, stirring often; simmer for 5 minutes.
  3. Stir in duck meat and heat through, about 5 minutes.
  4. Meanwhile, cut cucumbers and radishes into julienne strips, about 1-inch (2.5 cm).
  5. Place in small bowl and add remaining ingredients. Chill at least 1 hour.
  6. To serve:  place a small amount of duck filling on bottom side of each bun. Drain cucumber mixture and use to top duck filling. Top with bun tops and serve.
Spicy Mango and Duck

Spicy Mango and Duck Martini

Asian flavours work perfectly with the rich taste of duck and the sweet, spicy sauce that combines with the mango for an exciting new taste. Whether you serve it up in a martini glass or roll it up in a lettuce cup, this will be the talk of your next party!

Spicy Mango and Duck

Spicy Mango and Duck Martini

Ingredients:

  • 1 King Cole Smoked Duck Breast
  • 1 ripe mango, peeled and diced
  • ¼ cup (50ml) finely diced red pepper
  • 2 tbsp (25ml) chopped fresh coriander
  • 2 tbsp (25ml) water
  • 2 tbsp (25ml) rice vinegar
  • 2 tsp (10ml) granulated sugar
  • 1 small clove garlic, minced
  • ¼ tsp (1ml) each red pepper flakes and salt
  • Baby spring greens
  • Fresh coriander leaves (optional).
  • Makes 6 servings.

Directions:

  1. Heat small skillet over medium heat and sear duck breast for 5 minutes or until crisp and brown.
  2. Turn and cook for 2 minutes or until golden.
  3. Remove to cutting board and dice; place in bowl. Add mango, red pepper and coriander.
  4. In a small bowl, stir together water, vinegar, sugar, garlic, red pepper flakes and salt, until sugar is dissolved.
  5. Drizzle over duck mixture and toss to coat.
  6. Divide mixed greens among martini glasses and top with duck mixture.
Port Cherry Duck

Port Cherry Roast Duck

Easy to prepare and guaranteed to please with even crisper skin thanks to the Cherry/Port combo… the subtle sweetness of port and the tang of dried cherries.

Port Cherry Duck

Port Cherry Roast Duck

Ingredients:

 

  • 1 King Cole whole duck, about 2.5kg/5lbs.
  • 1 tbsp (15ml) canola oil
  • 1 large shallot, finely chopped
  • 2 cloves garlic, minced
  • 2 cups (500 ml) ruby red port
  • ½ tsp (2ml) salt
  • 12 fresh sage leaves
  • 2 more shallots, halved
  • ½ cup (125ml) dried cherries
  • Makes 4-6 servings.

Directions:

 

  1. Preheat oven to 325F (160C).
  2. Trim excess skin from duck, remove giblets, and reserve for other use.
  3. In small saucepan, heat oil over medium heat and cook chopped shallot and garlic for about 6 minutes or until soft.
  4. Add port and bring to boil.
  5. Reduce heat and simmer for about 15 minutes or until reduced by half.
  6. Sprinkle duck with salt (seasoning or sea salt) inside cavity and on skin.
  7. Place sage leaves and shallot halves into duck cavity.
  8. Use ½ cup (125 ml) of port mixture and brush over duck.
  9. Add cherries into remaining port, set aside.
  10. Place duck in centre of a 325F (160C) oven and roast for about 3 hours or until skin is crisp and golden brown; leg should move freely. Let stand for 10 minutes before cutting.
  11. Reheat port and cherries and serve with duck. Remember to quarter, not carve, a whole duck.

Mushroom and Peppered Smoked Duck Paté

An easy appetizer spread that can be served on crackers or thinly sliced baguette.

Mushroom and Peppered Smoked Duck Paté

Ingredients:

  • 1 KCD  Peppered Smoked Duck Breast, thawed
  • 1 shallot, chopped
  • 8 ozs (250 g) cremini mushrooms, quartered
  • 1 clove garlic, minced
  • Salt and freshly ground pepper
  • 2 tbsp (30 mL) white wine
  • 1/8 tsp (.5 mL) cayenne pepper
  • 1/3 cup (75 mL) freshly grated Parmesan cheese
  • 4 ozs (125g) cream cheese, cubed
  • Chopped parsley

Makes approx. 2 cups (500ml) of Paté.

Directions:

  1. Score the skin of duck breast with cuts made ½-inch (1 cm) apart diagonally in both directions to make a cross-hatch pattern. Take care not to score the actual breast.
  2. Cook in a skillet, skin side down, over medium heat until crispy, about 5 to 6 minutes.  Remove from skillet and set aside.
  3. In same skillet, cook shallot, mushrooms and garlic over medium-high heat until browned, about 5 minutes. Add wine, salt and pepper and cayenne and cook until most of liquid  evaporates.
  4. Remove from heat and stir in Parmesan. Cool.
  5. Cut duck breast into cubes and add with mushroom mixture and cream cheese to processor. Process until coarsely chopped.
  6. Place in bowl and sprinkle with parsley.
  7. Chill until ready to serve.

Roast Potato Bruschetta with Peppered Duck

Roasted sliced potatoes, topped with sliced peppered smoked duck and topped with red pepper jelly and goat cheese, perfect little morsels for entertaining.

Roast Potato Bruschetta with Peppered Duck

Ingredients:

  • 1 KCD Peppered Smoked Duck Breast
  • 1 (approx.) large long baking potato*  (about 1 lb/500g)
  • 1 tbsp (15 mL) vegetable oil
  • 1 clove garlic, minced
  • Salt and freshly ground pepper
  • ¼ tsp (1 mL) dried Italian  seasoning
  • 18 baby arugula or basil leaves
  • 3 tbsp (45 mL) prepared red pepper jelly
  • 3 tbsp (45 mL) (approx.) crumbled goat cheese
  • Chopped fresh chives

Makes approx. 18 appetizers.

Directions:

  1. Score the skin of duck breast with cuts made ½-inch (1 cm ) apart diagonally in both directions to make a cross-hatch pattern.
  2. Cook in a skillet, skin side down, over medium heat until crispy, about 5 to 6 minutes.  Remove from skillet and reserve fat.
  3. Scrub potato and cut crosswise into ¼-inch (6 mm) slices discarding ends.
  4. In small bowl, combine reserved duck fat, oil, garlic, salt and pepper and Italian seasoning.  Use to brush both sides of potato slices.
  5. Arrange slices in single layer, on parchment lined baking sheets and bake at 425°F (220°C) for 40-45 minutes or until brown and crusty. (slices can be kept loosely covered for a few hours at room temperature, best used same day).
  6. Slice duck breast into 18 thin slices.
  7. To serve: top potato slices (cut in half if too large) with arugula or basil leaf, duck slice, little red pepper jelly, little goat cheese and sprinkle with chives.

Phyllo Triangles with Pulled Duck

Only the spinach in this simple and delicious filling needs cooking. Store unbaked triangles in freezer for holiday entertaining.

Phyllo Triangles with Pulled Duck

Ingredients:

  • 10 sheets phyllo pastry, thawed
  • ½ cup (125 mL) (approx.) butter, melted

Filling:

  • 1 ½ cups (375 mL) thawed and shredded* KCD Pulled Duck Meat
  • 1 cup (250 mL) packed fresh spinach, cooked, squeezed dry and chopped
  • 1 cup (250 mL) ricotta cheese
  • 2 egg yolks
  • ¼ cup (50 mL) freshly grated Parmesan cheese
  • 2 green onions, chopped
  • 1 tsp (5 mL) each chopped fresh thyme and sage
  • ¼ tsp (1 mL) grated nutmeg
  • Salt and freshly ground pepper, to taste

Makes 30 appetizers.

Directions:

  1. Filling: In large bowl, combine duck meat, spinach, ricotta, yolks, Parmesan, onions, herbs, nutmeg, salt and pepper.
  2. Place 1 sheet phyllo on work surface, cover remaining phyllo with waxed paper then damp towel to prevent drying.  Brush sheet lightly with butter; lay second sheet over top and brush with butter.
  3. Facing wide edge, cut pastry into 6 strips, about 3-inches wide.
  4. Spoon about 1 tbsp (15 mL) filling about 1-inch (2.5 cm) from end of each strip.  Fold 1 corner of phyllo over filling so bottom edge of phyllo meets side edge to form a triangle.  Continue folding triangle sideways and upward until end of phyllo strip is reached. Press edges firmly together.
  5. Place on parchment lined baking sheets;  brush with butter. (triangles can be frozen at this point, in single layer then stored in airtight containers).
  6. Bake at 375°F (190°C) for 15 to 20 minutes or until browned. (25 to 30 minutes if frozen).  Serve warm.

Learn how to cook duck from a pro at our Duck School classes!

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