ROASTED GARLIC DUCK BREASTS WITH
WHISKEY SAUCE & GRILLED POLENTA

Yield: 4 sandwiches

3/4 c. coarse yellow cornmeal
3 c. cold water
1-1/4 t. kosher salt
2/3 c. grated Parmesan cheese
Oil for baking dish
1/4 c. whiskey or bourbon
2 T. honey
2 T. minced shallot or onion
2 cloves garlic, minced
1 T. chopped fresh thyme
1 T. chopped fresh rosemary
2 T. all-purpose flour
1 c. duck stock or chicken broth
4 Maple Leaf Farms Roasted Garlic Marinated Duck Breasts, thawed

Polenta*: Put cornmeal, water and salt in a medium saucepan and whisk vigorously. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low and simmer gently until mixture is thick and pulls away from the sides (30-40 minutes), stirring continuously. Stir in Parmesan. Coat 11-by-7-inch baking dish with oil. Scrape hot polenta into dish and smooth the top. Let cool to room temperature, then cover and refrigerate until very firm (2-3 hours or up to 1 day). To grill, cut into squares and brush with oil. Grill until outside is crusty with grill marks. Duck: Prepare duck breasts according to package grilling instructions. When ready to plate, slice across the grain into medallions. Sauce: In a small bowl, combine whiskey, honey, shallots, garlic, thyme and rosemary, mixing well. Set aside. Heat 2 T. oil in a skillet. Add flour; cook over medium heat, stirring constantly (1 minute). Add duck stock and whiskey mixture to skillet. Simmer gently (10 minutes). Salt and pepper to taste. Assemble: Plate 2-3 polenta pieces. Add your favorite grilled vegetable. Arrange duck breast around edge of the plate. Top with sauce. Garnish with thyme or rosemary sprigs if desired. *Note: To save time, use pre-made polenta from a grocery produce section. Just slice, brush with oil and grill. Recipe and photo credit: Maple Leaf Farms (www.mapleleaffarms.com)

ENDIVE WITH CREAMY GOAT CHEESE AND SMOKED TROUT

Yield: 6 appetizer servings

2 (4 oz.) containers of Vermont Butter & Cheese Co. Creamy Goat Cheese    (Classic)*
1/2 c. minced fresh dill, plus sprigs to garnish
1/2 small onion, minced
1 t. grated lemon zest
Ground black pepper to taste
2 heads green endive
2 heads red endive or small leaves of radicchio
8 oz. smoked trout or smoked salmon fillet cut into 1-inch pieces

In a bowl, stir together the two containers of Creamy Goat Cheese, minced dill, onion and lemon zest; season with pepper to taste.
Separate endive into leaves. Fill base of each leaf with about 1 T. of cheese mixture. Top each filled leaf with a piece of smoked trout or
smoked salmon and garnish with a sprig of dill.

*You can omit dill and use Olive & Herb or Roasted Red Pepper varieties of Creamy Goat Cheese.

Recipe and photo credit: Vermont Butter & Cheese Company (www.vtbuttermandcheeseco.com)

CREMINI MUSHROOM & ROASTED GARLIC RICE SOUP

Yield: 8-12 servings

1 /3 c. butter
3 c. cooked Texmati Brown Rice, divided
1 (6.5-oz.) container garlic and herbs spreadable cheese
2 (14-oz.) cans roasted garlic seasoned chicken broth, divided
1 lb. cremini mushrooms, sliced
1 large sweet mild onion, finely chopped
2 c. water, additional if desired
8 slices pre-cooked and ready-to-serve smoked bacon
Salt and pepper to taste

Melt butter in a large non-stick stockpot over medium-high heat. Add mushrooms and onion; cook about 10 minutes while stirring periodically. Let mixture cool slightly. In food processor or blender, combine mushroom mixture, 1-1/2 c. rice, cheese and 1 c. broth. Pulse mixture until mushrooms are finely chopped but not pureed and mixture is thoroughly combined. Return mixture to stockpot; stir in remaining rice, broth and water. Bring to a boil; cook uncovered over medium heat 5 minutes. Heat bacon slices between paper towels in microwave according to package directions. Chop bacon and set aside. Add salt and pepper to soup to taste. To serve, ladle soup into bowls; sprinkle with bacon

Recipe and photo credit: RiceSelect (www.riceselect.com)