Several varieties of duck are available for restaurant menus.  Below is a brief discussion of the different species.

Tremendously Flavorful
Ducks are packed with flavor that can be leveraged to produce all sorts of dishes in a restaurant kitchen. Duck confit, smoked duck, foie gras, roast duck breast or duck legs are all beloved classics, and rendered duck fat can be used as a cooking medium for other ingredients as well. Duck meat is often paired with fruit, port wine, sage, soy, or ginger.

Easily Controlled Fat Levels
As water fowl, ducks carry most of their fat just under the skin where it acts as insulation and as a flotation aid. While duck fat is considered one of the most flavorful fats available to chefs, this positioning allows it to be easily trimmed away (if desired) to make duck meat leaner. Care must be taken not to overcook duck breasts in particular, as they can become mealy and dry (the meat (especially in Muscovy or Magret breasts) is lean despite a heavy outer layer of fat).

Different Breeds, Different Characteristics
North American Import & Export is a duck distributor that carries wholesale Muscovy duck, Pekin duck, and Moulard (aka Magret) duck. Each of these breeds have gained favor in world cuisine due to different characteristics:

Pekin Ducks – The Standard American Duck

Pekin ducks are often called Long Island ducks (or Long Island duckling) in America because (despite being Chinese in origin) that is where they were first raised. These are the ducks most Americans think of when they think of duck meat. Pekin duck meat is prized for its tender texture and mild flavor.

Muscovy Ducks – The Leanest of Ducks

Muscovy ducks are perhaps the best option when serving duck to health-conscious customers. While duck has a reputation for being luxurious and delicious, many people associate these qualities with duck fat. Muscovy ducks possess 50% less surface fat than other breeds, and if you remove that fat from Muscovy breasts you are left with meat that is 99% lean.

Moulard Ducks – Crossbred for Flavor

The sterile offspring of a male Muscovy duck and a Pekin female, these domesticated ducks are highly prized in southwestern France, Canada, and the US. Moulards are primarily known for being the breed of choice for duck foie gras production. These ducks possess the strongest game flavor of all the domesticated duck varieties with a taste which lightly evokes wild berries.

Magret Duck Breasts

Despite the fact that they are named “Magret,” these duck breasts are actually from a Moulard duck that has been raised for foie gras production. Magret duck breasts are larger (up to twice as big) and more flavorful than those found on other ducks. Magret duck breasts are sometimes aged for up to 7 days on the bone to further develop their natural flavor.

Applications:
Because of their robust flavor, Magret breasts can stand up to combinations that could overwhelm other duck meat. At the same time, they are prized for that natural flavor, so simple applications may be best.

Over 170 people entered our “How About Dinner on Us?” fine-dining gift certificate drawing.  In their comments they dreamed of superb suppers in several of our country’s finest dining establishments, from famous eateries run by celebrity chefs like Gordon Ramsay and Thomas Keller, to smaller name restaurants run by chefs who may not be national household names (yet), but that in no way diminishes their skills and talent.

From this great collection of entries only one can be chosen, and the random integer generator at random.org has selected comment # 154, submitted by Beth as the winner.  Beth said she would use the certificate to go to Morimoto in Philadelphia because it is ”one of those places my husband and I would never go without a good reason.”  Well, Beth…you’ve got a reason!

Jenn from Jenn Cuisine won the secondary drawing and is heading to Rigsby’s Kitchen in Columbus, OH for a romantic evening with her husband.

Congratulations to Beth and Jenn, and thanks to all of the rest of you who entered!  We really enjoyed reading about your dream dinners.

Morels (aka Morchellas, Sponge Mushrooms, Merkels, Molly Moochers) are highly sought after wild mushrooms. They are renowned in many cultures for their smoky, nutty flavor. Despite being found throughout North America, Europe, and Asia, they are still considered rather rare, and morel foragers guard their favorite hunting grounds jealously. Morel mushrooms tend to be in season in the Pacific Northwest between April and July.

Morels prefer forests where a fire has occurred as recently as the previous summer, and such spots are the best place to find them. However, they can also be found in unburned forests, often reappearing where they were the previous year, but apart from that trend nobody knows where to expect them (though some foragers swear they prefer growing by certain trees).

Morels are a wild product, and as such are subject to availability fluctuations due to weather variations. They have a very irregular season that is largely dependant on weather conditions, specifically moisture. Morels seem to love warm rains, which increase soil temperature as well as moisture. Dry heat, on the other hand, can bring the season to an early close.

Applications:

Morels contain small amounts of toxic helvellic acid that is easily destroyed with heat. Because of this they must be cooked for your customer’s safety. Morels are delicate, so gentle stewing, simmering, or sautéing is recommended. They can also be stuffed and/or breaded and deep fried. Morels pair well with most meat and poultry and love butter, sweet peppers and caraway seeds.

How to Select:

Look for mushrooms that are clean, and dry. Size will vary a lot depending on the variety of morels you are examining and when in the season you are buying.

NAIE sells several varieties of wholesale morels including (early season morels first):

Early Season Blond Morels
The availability of these fluctuates from year to year. These morels are rather small (between 2-2 ½ inches on average) and range from a pale yellow to a light grey color. Their shape is rounded, almost like a pear.

Black Morels
These dark-colored morels are large (2-4 inches) and pear shaped. They are meaty and thicker walled than many of the early morels.

Burn Morels (aka Conica Morels)
This is the type of morel most often found in forests where there has been a recent fire. Thinner walled than Black Morels, they are about the same size (2-4 inches).

Grey Morels
These morels are found very late in the season (around June) and range from 2 inches to 5 inches in size. They are dense and meaty with thick walls. These robust characteristics allow them to hold up well to the rigors of summer shipping.

Wholesale dried morels are also available, and while perhaps not as good as fresh, can be reconstituted and used to good effect.

Other Morel Varieties (Not Widely Commercially Available):

Valley Morels
These are some of the earliest available morels. They’re found in the foothills of the Willamette Valley in Oregon. These morels are quite small, with a Christmas-tree like profile (narrow at the top, opening out as you move towards the bottom). They tend to be dark black in color.

Cottonwood/Riverbank Morels
These morels are some of the largest available and range from 3-8 inches in size. Their large internal cavities make them ideal for stuffing applications. They can be either grey or blond in color.

Handling & Storage:
Store morels cool and dry, with room to breathe. The best storage is in a walk-in cooler in a ventilated bin, layered and covered with dry napkins or paper towels. They will last for about 10 days.

Pre-prep:
Morels possess a unique spongy honeycomb structure that can harbor bugs and dirt if they are not cleaned carefully. A mushroom brush is the traditional cleaning method, although they can be soaked for about an hour in cold, lightly salted water which, while effective, can result in some loss of flavor. Because they are hollow, morels are often cut open lengthwise to clean their inner cavities.

How to Buy:
Just give us a call at (800) 276-5955! We’ll FedEx overnight your order, fresh from the forests of the Pacific Northwest!

For information about some of our other foodservice products, visit our Chef’s Notes Collection.

North American Import & Export has compiled a collection of Chef’s Notes offering important information to assist culinary professionals in making decisions about which products to feature on their menus. 

New entries will be linked to this list as they are added to the blog.

	Wild Boar			Veal
	Fiddle Head Ferns			Golden Chanterelle Mushrooms
	Wild Huckleberries			Microgreens
	Wild Morel Mushrooms			Fresh Wild Produce

Microgreens pair well with foodservice seafood and wholesale wild mushrooms.

For information about some of our other foodservice products, visit our Chef’s Notes Collection.

These are just a few of our wild produce for foodservice options, all foraged to order in the Cascade Wilderness of the Pacific Northwest

Typically Available April through June

Ramps

Also known as wild leeks, ramps are a wild spring green with a pungent flavor and aroma that is a cross between green onion and garlic. Use ramps like a green onion, either sauteed or raw. They are great in soups, sautés and egg dishes.

Miner’s Lettuce

Most varieties of miner’s lettuce (and there are many) have small delicate green leaves (round or spade shaped) and small clustered white blossoms forming on the inside stems. Miner’s lettuce is best used as a salad green, and is a good base green for mixing with other delicate greens and herbs.

Wood Sorrel

Similar to French Sorrel, wood sorrel has very delicate clover shaped leaves, a vibrant bright lime green color and a lemony flavor (from the presence of oxalic acid). Wood Sorrel is a bright accent in green salads and can be cooked into a sauce or filling.

Stinging Nettles

A fresh, green, spinach/mint flavor characterizes stinging nettles, one of the most versatile, healthy, and delicious plants in the forest. The top two inches from young shoots are the most tender and vibrant. Blanch stinging nettles first for a few minutes to dissolve the stinging agent (folic acid). Then, cook like any other cooking green. Nettles are a great side vegetable or puree for gnocchi or soup.

Wood Violets

Stunning in salads and as a garnish, Wood violets are a beautiful showy plant with leaves and flowers attached together. The leaves have a mellow peppery taste and the showy yellow flowers add a sweet accent. Wood violets are found in marshy areas as a ground cover and are loaded with vitamin C.

For information about some of our other foodservice products, visit our Chef’s Notes Collection.

The huckleberry is a wild relative of the blueberry. Completely undomesticated, each and every huckleberry must be foraged for and hand-picked. These late-summer fruits come in several varieties, ranging in color from bright red (also known as a “Southern cranberry”) to deepest violet-black (the most prized).

Red huckleberries are tart. Blue huckleberries are less so, with a wild flavor that borders on musky. Violet-black huckleberries are the sweetest, pairing exceptionally well with wild salmon for a true Northwest taste.

Applications:

Excellent as a garnish for entrees or desserts, huckleberries also make memorable sauces, perfect for drizzling over wild salmon, foie gras, wild boar, or rabbit. Huckleberries add a unique flavor to traditional desserts like chocolate truffle torte and almond frangipane.

Wine Pairings:

Huckleberries pair well with extra dry or demi-sec sparkling wines.

How to Select:

Look for huckleberries that are clean, firm and plump.

Handling & Storage:

Store huckleberries in a shallow ventilated container, layering paper towels between the berries to absorb any extra juices. Huckleberries should be used immediately for optimum freshness, or frozen or jarred as a syrup or jam for later use.

Pre-prep:

Rinse huckleberries, making sure they are clean of woodland debris. Leave the seeds in tact, as they are edible and add to the flavor.

Cooking:

Huckleberries can be added to baked goods or served as a garnish or sauce over appetizers, entrees or desserts.

How to Buy:

Just give us a call at (888) 276-5955! We’ll FedEx overnight your order, fresh from the mountains of the Pacific Northwest!  We offer both wholesale fresh wild huckleberries and frozen huckleberries for foodservice.

For information about some of our other foodservice products, visit our Chef’s Notes Collection.

Most Wild Boar sold today isn’t truly wild. Even though it sounds like an oxymoron, Wild Boar is often farm-raised, since “Wild Boar” is a distinct species of hog, regardless of whether it’s truly wild/feral or not.

Some Wild Boar, on the other hand (like ours), is actually wild Wild Boar. Each Wild Boar is hunted, trapped and brought to a holding pen before slaughter.

Flavor Profile:

The wildness of true Wild Boar gives it a distinct game flavor that farm-raised Wild Boar simply cannot match. It’s slightly sweet, a tad nutty, and intensely exotic. Although similar to domestic pork and farm-raised Wild Boar, wild Wild Boar has a deeper color, leaner texture, tighter grain, and bolder taste.

Applications:

Since Wild Boar is easily substituted for pork in any recipe, its culinary possibilities are virtually endless.  For some suggestions, check out these wild boar recipes submitted by professional chefs.

Attributes of our Wild Boar:

Nutrition:

Wild Boar has a third less fat than domestic pork, making it an attractive option for consumers who are watching their weight or cholesterol. A 3 oz serving has 105 calories, 18 grams of protein, 2.85 grams of fat and 47 mg of cholesterol.

How to Buy:

Just give us a call at (800) 459-7349! We’ll FedEx overnight your order, fresh from the Texas Hill Country!  For a list of some of the wild boar products we offer, please visit our wholesale wild boar cuts page.

For information about some of our other foodservice products, visit our Chef’s Notes Collection.

Download this Veal Cooking Guide for even more information.

The most common recipes for veal involve traditional applications of veal cutlets, chops or shanks, but it is easy to move past these items to serve innovative veal dishes.

Veal takes well to ingredients that introduce salt, acid and bitterness, such as salted capers, lemon or preserved lemon, anchovy, fresh tomato, olives, artichokes and prosciutto or crispy pancetta. Mediterranean herbs work well too – sage, bay leaf, rosemary and marjoram.

Veal cutlets, pounded thin and lightly dusted with flour, can be sautéed with white wine, lemon, marjoram and chanterelle mushrooms. Veal shanks braise well in white wine, bay leaf and fresh tomato, afterwards served in their cooking juices and topped with a gremolata of lemon zest, chopped Italian parsley and extra virgin olive oil. Veal chops are excellent marinated with anchovy, kalamata olives and rosemary, then grilled.

Veal Briskets yield High Margins

One of the more cost-effective veal cuts for the foodservice chef is the brisket.  Here are some great veal brisket recipes:

Wild Mushroom Braised Veal Brisket over Gorgonzola Polenta & Braised Greens

Separate brisket plate from deckle. Remove all excess fat. Cut into 8oz. pieces. Sear until caramelized. Set aside.

Sauté 2 large carrots, 6 stalks celery, 1 large Spanish onion and 6 cloves of garlic over medium heat scraping bottom of pan until tender. Deglaze with white wine. Reduce white wine until practically gone. Add 2 gallons of veal stock or 1 gallon veal demi glaze & 1 gallon of water. Add 2 oz. dried porcini mushrooms & return veal brisket to pan.

Bring to boil then turn down and simmer for 3-4 hours. When meat is tender, remove, then reduce broth to rich sauce (consistency should coat back of spoon). When sauce is ready, strain and return meat. This will prevent from drying.

Make polenta to your liking. Add crumbled artisanal blue cheese over polenta to taste. Preheat individual portion of veal brisket in sauce, adding fresh wild mushrooms of your choice. Braise greens such as chard or escarole with garlic. Place on plate next to polenta. Slice brisket and place it over top nape’ with sauce.

Slow Roasted Veal Brisket with Parmesan Risotto & Spinach

Season veal brisket generously with salt, pepper and 2 sprigs of your choice of herb per piece. Individually wrap in aluminum foil. Put on sheet tray and put in preheated 300-degree oven for 3 hours. Remove from oven and let rest in aluminum for at least 30 minutes. Drain juice from inside the aluminum foil into sauce pan and add demi glaze. Reduce to sauce consistency.

Precook Risotto Reserve. Bring cream to simmer, add risotto and handful of Parmesan cheese. Cook until tender, adjust seasoning. Bring enough sauce for 1 portion to simmer in saucepan. Slice veal brisket against the grain scraping off excess fat. Add to sauce to reheat. Sauté spinach and assemble plate.

Veal Brisket and Grits

Ed Matthews, Owner and Executive Chef at One Block West, knows how to turn a low-food-cost item into a delectable profit center. Check out his recipe below and others on his blog.

For 20-24 portions: 4 Le Québécois veal point end briskets (about 16 pounds); vegetable oil; 1-1/2 cups duck fat*, oil, or other fat; 1-1/2 cups all purpose flour; 4 poblano* chiles, diced; 2 large yellow onions, diced; 1 bunch green onions, sliced; 6 stalks celery, diced; 6 tablespoons garlic, minced; 4 T Cajun spice mix*; 1/2 #10 can diced tomatoes with juice; water; salt and pepper to taste.

Heat a braising pan over high flame, film with vegetable oil, and sear hard both sides of each brisket, being careful not to burn the fond. Remove briskets from pan. Add the oil, duck fat, or bacon grease and bring to temperature. Add the flour and stir frequently to form a medium brown roux. Add the vegetables to the pan to stop the roux from cooking and stir well for a couple of minutes. Add the garlic and spice mix and cook for another minute. Add the tomatoes and mix well, then the briskets, and enough water to come about half way up the briskets. Cover and braise until tender, 4-6 hours. Remove meat to a hotel pan and chill. Defat the gravy and season to taste. Reserve gravy for service.

Slice a portion of veal (three slices about 3/8″ thick, about 8 ounces) across the grain. Reheat 4 ounces of reserved gravy and the veal in a sauté pan. Finish in a hot oven, turning the veal once, until everything is hot. Mound grits in the well of large soup plate. Place veal and gravy over. Garnish as desired.

Ed’s Notes: Roux in Cajun home cooking is made from whatever fat happens to be on hand. If you process as much duck at your restaurant as we do here, you have buckets of duck fat on hand at any time. Duck fat gives the roux great depth of flavor.

Poblano chiles are not traditional in Cajun and Creole cooking; Bell peppers are. To me, bell peppers have an assertive vegetal flavor that I don’t really care for and I find that they bring out the absolute worst qualities in a wine. I’m also convinced that if the Acadians had had Poblanos, they would have used them in preference to Bell peppers.

Cajun spice mix is ubiquitous: you can find it anywhere. Years ago, I used to make a unique blend for each specific dish, but now as a time saver, we make 5-pound batches of a blend that I’ve been tweaking for 10 years. Use whatever you feel like.

Other Veal Recipes

For other suggestions for using grain-fed veal, Le Québécois offers a collection of grain-fed veal recipes covering most cuts on their website

Veal Wine Pairings

Although veal is a red meat, its lightness and leanness make it an excellent match for white wines and lighter, more acidic reds. If you are serving veal prepared with white wine and anchovy or lemon, choose a full white like a Soave or Vin de Savoie. If you have added chanterelle mushrooms to the sauté, or are serving grilled veal chops or veal shanks braised in tomato, go for a red such as Nebbiolo, Gamay Noir or Zweigelt, a medium-bodied red wine from Austria.

Available Food Service Veal Programs:

 Call us at (888) 276-5955 for more information!

 
Chanterelle mushrooms are one of the more widely known and most sought-after of the wild mushrooms harvested in North America. Found in forests on both coasts under conifers and oak trees, they are a warm yellow to orange in color, with a trumpet-like cap over a sometimes spindly stem. Their aroma is both earthy and fruity, often described as apricot-like, and they have an earthy flavor and firm, chewy texture when simply sautéed with butter and herbs or added to a soup or stew. Chanterelles tend to come into season in the Pacific Northwest, depending on weather, anytime from fall until early spring.

Applications:

Chanterelles are best when shown on their own, such as in a sauté or a ragout, or when accompanying a main dish like salmon or wild boar. Their firm texture and strong earthiness go well with herbs like sage, rosemary, tarragon and thyme. They are good in stews with rich stocks, and go very well with roasted corn and with mild, creamy goat cheese.

Wine Pairings:

Pair a simple sauté of chanterelles with a very dry rose wine from Provence or Spain. If serving them as a side dish with salmon or wild boar, choose a medium-bodied fruity red, such as a simple Burgundy or a light sangiovese like Morellino di Scansano.

How to Select:

Look for mushrooms that are clean, uniformly golden and dry. Size will vary a lot, from small, compact buttons to larger, flowery ones, but always try to find chanterelles with compact, unopened gills and not too much stem. It is not uncommon for a batch of wild chanterelles to contain some dirt or pine needles, but avoid any that are wet or are beginning to turn soggy.

Handling & Storage:

Store chanterelles cool and dry, with room to breathe. The best storage is in a walk-in cooler in a ventilated bin, layered and covered with napkins or paper towels. Never wash chanterelles, and always try to keep them dry.

Pre-prep:

Brush chanterelles free of any dirt or pine needles you may find. Trim the ends of the larger stems, retaining any trimmings for making stock. Smaller mushrooms will cook nicely as they are; larger ones should be halved or even quartered, lengthwise.

Cooking:

Chanterelles can be sautéed or braised. They are also easily added to soups or hearty stews.

How to Buy:

Just give us a call at (800) 276-5955! We’ll FedEx overnight your order, fresh from the mountains of the Pacific Northwest!  We offer wholesale fresh chanterelle mushrooms, dried chanterelle mushrooms for foodservice, and frozen chanterelle mushrooms from France.

For information about some of our other foodservice products, visit our Chef’s Notes Collection.