Recipes for Duck Smoked Breast Commercially Vacuum Sealed Unopened

Ingredients

• 1 expired but safe to consume smoked duck breast
• 4 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup crumbled feta cheese
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Remove the expired smoked duck breast from its packaging and discard any visible spoilage.
2. Slice the duck breast into thin strips.
3. In a large bowl, combine the mixed greens, cherry tomatoes, red onion, and crumbled feta cheese.
4. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, olive oil, salt, and pepper to make the vinaigrette.
5. Drizzle the vinaigrette over the salad and toss to coat evenly.
6. Divide the salad onto plates and top with the sliced smoked duck breast.
7. Serve immediately and enjoy!

Ingredients

• 1 package Duck Smoked Breast, commercially vacuum sealed unopened and safe to consume
• 1 pound of your favorite pasta
• 3 cloves of garlic, finely chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Boil the pasta according to package instructions and drain, reserving some pasta water.
2. While the pasta is cooking, slice the duck breast into thin strips.
3. In a large pan, sauté the garlic until fragrant, then add the duck breast and cook until heated through, about 3-4 minutes.
4. Add the heavy cream and Parmesan cheese to the pan, stirring until a smooth sauce forms. If the sauce is too thick, add some reserved pasta water.
5. Add the cooked pasta to the pan and toss until evenly coated with the sauce.
6. Season with salt and pepper to taste, garnish with fresh parsley, and serve.

Ingredients

• 3 large eggs
• 50g duck smoked breast, sliced
• 1 tbsp fresh herbs (such as chives or parsley), chopped
• Salt and pepper to taste
• 1 tsp olive oil

Instructions

1. Crack the eggs into a bowl and whisk until well beaten.
2. Heat the olive oil in a non-stick skillet over medium heat.
3. Pour the beaten eggs into the skillet and let them cook undisturbed for a minute or two, until the bottom is set.
4. Arrange the sliced duck smoked breast on one half of the omelette.
5. Sprinkle the fresh herbs over the duck.
6. Season with salt and pepper to taste.
7. Using a spatula, carefully fold the other half of the omelette over the filling.
8. Let the omelette cook for another minute or until the eggs are fully set.
9. Slide the omelette onto a plate and serve hot.

Ingredients

• Duck smoked breast, commercially vacuum sealed and unopened
• Soft taco shells
• Shredded lettuce
• Diced tomatoes
• Chopped onions
• Sliced avocado
• Cilantro
• Lime wedges
• Salsa

Instructions

1. Remove the duck breast from the packaging and slice it into thin strips.
2. Heat a non-stick pan over medium heat and add the duck breast strips. Cook for 2-3 minutes on each side until heated through.
3. Warm the soft taco shells in a separate pan or in the oven.
4. Assemble the tacos by placing a generous amount of shredded lettuce on each taco shell.
5. Top with the cooked duck breast strips, diced tomatoes, chopped onions, sliced avocado, and cilantro.
6. Serve the tacos with lime wedges and salsa on the side.
7. Enjoy!

Ingredients

• Duck smoked breast
• Bread slices
• Lettuce
• Tomato slices
• Mayonnaise
• Mustard

Instructions

1. 1. Spread mayonnaise and mustard on the bread slices.
2. 2. Place lettuce, tomato slices, and duck smoked breast on one bread slice.
3. 3. Cover with the other bread slice.
4. 4. Cut the sandwich in half and serve.

Ingredients

• 1 expired but safe to consume smoked duck breast
• 2 tablespoons vegetable oil
• 1 bell pepper, thinly sliced
• 1 carrot, julienned
• 1/2 cup snap peas
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon cornstarch
• Salt and pepper to taste

Instructions

1. Remove the expired smoked duck breast from its packaging and discard any visible spoilage.
2. Slice the duck breast into thin strips.
3. In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, salt, and pepper to make the sauce.
4. Heat the vegetable oil in a large skillet or wok over high heat.
5. Add the bell pepper, carrot, snap peas, and minced garlic to the skillet and stir-fry for 2-3 minutes until the vegetables are crisp-tender.
6. Add the sliced smoked duck breast to the skillet and stir-fry for another 2-3 minutes until the duck is heated through.
7. Pour the sauce over the stir-fry and continue cooking for an additional 1-2 minutes until the sauce thickens and coats the ingredients.
8. Remove from heat and serve the stir-fry immediately over steamed rice or noodles.
9. Enjoy while hot!