DUCK MURTABAK (Singapore pan-fried wrappers)

Yield: 6 servings

1 Maple Leaf Farms Roasted Half Duck with sauce packet
1 T. curry powder, divided
3⁄4 t. salt, divided
1 t. garlic powder
1⁄2 c. mild salsa
Grated zest of 1 large lemon
2 t. ground coriander
1 c. finely chopped scallions
Mint sprigs for garnishing

Wrapper Ingredients:
4 large eggs
6 spring roll wrappers
3 T. oil

Remove meat from bones and cut into small cubes, which will yield about 2 1⁄4 cups. Set aside. In a frying pan combine orange sauce from package, 1 t. curry powder, 1⁄4 t. salt and all other ingredients except scallions. Bring to a simmer, and simmer about 4 minutes. Stir in scallions, cook for another minute. Stir in duck meat and remove from heat. Transfer to a bowl. In a 9-inch pie pan beat eggs with remaining 2 t. curry and 1⁄2 t. salt. In a frying pan heat 1⁄2 T. oil. Dip 1 spring roll wrapper in pie dish till well coated on both sided with egg mixture and place in frying pan. Spread 1⁄2 cup of duck mixture in center. Fold over left and right sides, press with back of metal spatula. Cook over low medium heat about 2 minutes. Flip over and brown the other side. Process the rest of the wrappers till finished. Before serving, cut each wrapper diagonally in half. Garnish with mint sprigs.

Recipe and photo credit: Maple Leaf Farms Duck (www.mapleleaffarms.com)

AUSTRALIAN LAMB KABABS IN PITA

Yield: 4-6 servings

1 1⁄2 lbs. Australian leg of lamb, boneless,
cut into 1-inch cubes
1 T. and 1 t. fresh thyme
2 cloves garlic, minced, divided
1 t. salt
1⁄2 t. black pepper
1 c. plain whole-milk yogurt
1 T. fresh lemon juice
4-6 large pitas
lettuce and tabbouleh, chopped, or diced tomato

Place the lamb in a large bowl. Combine 1 T. of the thyme, 1⁄2 of the clove minced garlic and the salt and pepper. Add to the lamb and toss well. Cover and leave for 20 minutes or overnight to allow the flavors to infuse. Thread onto metal or presoaked wooden skewers. Place the yogurt in a small bowl and add the remaining thyme, minced garlic and the lemon juice. Mix well. Season to taste with salt and pepper. Broil or barbecue the kabobs over medium to high heat until cooked as desired, about 3-4 minutes each side for medium-rare. Toast the pitas lightly on the grill until just warmed, and top with the lettuce and tabbouleh or tomato. Remove the lamb from the skewers and place on salad. Drizzle with the yogurt and wrap firmly into a roll. TIP: The lamb can be diced and seasoned the day before and stored, covered, in the refrigerator. Allow to stand at room temperature for 5-10 minutes before cooking. The yogurt mixture can also be made a day ahead and refrigerated in a sealed container.

Recipe and photo credit: “Easy. Any Day. Australian Lamb for All Seasons,” by Meat & Livestock Australia (www.australian-lamb.com)

ALASKA SALMON TORTILLA SOUP

Yield: 6 servings

2 T. vegetable oil
1⁄2 cup finely chopped yellow onion
2 t. fresh minced garlic
2 T. flour
2 cans (14.5 oz. each) fat-free chicken or beef broth
1 can (10 oz.) diced tomatoes & green chiles
1 can (12 oz.) evaporated skim milk
1⁄2 t. dried oregano
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska Salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon
Salt, to taste
8 oz. Monterrey Jack or Mexican-style cheese, grated
1 c. tortilla chips, crumbled

Heat oil over medium heat, using a large stock pot. Add onions and garlic; stir and cook 3 to 5 minutes, until just starting to brown. Sprinkle in flour; stir and cook 3 minutes. Add broth, tomatoes, canned milk and oregano; bring to a boil. Reduce heat to simmer and cook 10 minutes. Drain and flake salmon in large pieces, removing skin and bones (if any). Add salmon to soup and season to taste with salt; heat through. To serve, place 1/3 cup cheese in bottom of a large soup bowl; add soup. Sprinkle with tortilla chips.

Nutrients per serving: 393 calories, 22g total fat, 9g saturated fat, 50 percent calories from fat, 75mg cholesterol, 33g protein, 16g carbohydrate, 1g fiber, 980mg sodium, 652mg calcium and 1.3g omega-3 fatty acids

Recipe and photo credit: Alaska Seafood Marketing Institute (www.alaskaseafood.org)