The Student Category offered two top prizes: The grand prize of $2,500 was awarded to Derwin Jackson of Le Cordon Bleu College of Culinary Arts, Atlanta, for his Roasted Tapenade Duck in Parchment recipe. Matthew Wells of Le Cordon Bleu College of Culinary Arts, Austin, received second place for his Asian Duck Tacos.
Matthew Wells, a student at Le Cordon Bleu College of Culinary Arts, Atlanta, took top prize in the student category of The 2011 Discover Duck Chef Recipe Contest with his Roasted Tapenade Duck in Parchment.
Taking the Chef Category grand prize of $5,000 was Greg Reggio of Taste Buds Management in New Orleans for his Thai Style Pulled Duck Sliders. Reggio, along with chef partners Hans Limburg and Gary Darling, are the creators of Zea Rotisserie and Semolina Restaurant in New Orleans. A second recipe submitted by Reggio for Korean BBQ Duck Tacos was also awarded third place.
Second place in the Chef Category was claimed by Executive Chef Steven Jayson of Universal Studios, Orlando, with his Pulled Duck Ciabatta Sandwich recipe.
All submissions were judged anonymously on simplicity (easily sourced ingredients and ease of preparation), originality, flavor and accuracy of the recipe ingredients and method. “We were thrilled with the variety and originality of the recipe submissions this year,” said Maple Leaf Farms' marketing manager, Cindy Turk.
To view the winning recipes and photos, visit the contest web pages at www.mapleleaffarms.com/chefcontest/.
