Maple Glazed Duck | Gordon Food Service

Ingredients

• 24 un Recipe: Roasted Duck Legs and Thighs
• 720 ml Recipe: Maple Glaze
• 350 ml Gordon Signature Extra Virgin Olive Oil
• 675 g Red Bell Peppers, sliced
• 675 g Orange Bell Peppers, sliced
• 675 g Yellow Bell Peppers, sliced
• 1 1/3 kg Markon Zucchini, diced
• 1 1/3 kg Markon Yellow Squash, diced
• 30 g Markon Fresh Italian Parsley, chopped
• 30 ml Fresh Crushed Garlic
• to taste Kosher Salt
• to taste Trade East Ground Black Pepper
• 3 L Recipe: Chicken Veloute