Chile dusted duck with south of the border stuffing
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Chile dusted duck with south of the border stuffing
  Duck    Spices    Stuffing    Poultry    Mexican    Chiles  
Last updated 6/12/2012 1:14:21 AM. Recipe ID 43204. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Chile dusted duck with south of the border stuffing
 Categories: Poultry, Spices, Mexican
      Yield: 6 Servings
 
      5    Jalapeno chiles, stems and
           -seeds removed, chopped
      1 c  Diced onion
    1/4 c  Butter or margarine
      2 c  Peeled and chopped Granny
           -Smith apples
      2 c  1/2-inch bread cubes
    1/2 c  Pinon nuts
    1/3 c  Chopped fresh cilantro
 
  Info:  from December 1992 "Chile Pepper Spicy World Cuisine" magazine
  posted by Perry Lowell, Mar. '93
  
  Roast duck with stuffing is as easy to prepare as a turkey or a
  chicken, though it is doubtful that the Conquistadors at the first
  Thanksgiving took the time to stuff the ducks before roasting.  In
  these days of lean and no fat meals, many people refuse to consider
  duck becuase it is perceived as being extremely fatty.  Several
  simple steps, however, can greatly reduce the fat content.  First, if
  the skin is pricked before cooking, much of the fat will drain off.
  Secondly, removing the skin before serving will lower the fat content
  even further.
  
  (1) 4-1/2 to 5 pound duck, remove giblets and neck from inside wash
  and pat dry ground red chile powder
  
  Sprinkle the inside cavity of the duck with salt.
  
  Saute the chiles and onion in the margarine until soft.
  
  Combine the mixture with the apples, bread cubes, nuts, and cilantro,
  and toss gently to mix. Fill the neck and body cavities loosely with
  stuffing. Skewer the neck shut and cover the opening of the body
  cavity with aluminum foil and tie the legs together. To be safe, do
  not stuff until you are ready to cook.
  
  Place the duck on a rack in a shallow roasting pan.  With sharp fork,
  prick the skin at 1-inch intervals, being careful not to prick the
  meat or it will dry out. This is to allow the duck to continuously
  self-baste so you can put it in the oven and forget it.
  
  Dust the duck with the chile powder.  Bake in slow oven, 325 degrees
  F., about 3 hours or to an internal temperature of 160 degrees F.
  
  Serves:  2 to 4 Heat Scale: Mild
  
  File




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 43204 (Apr 03, 2005)

[an error occurred while processing this directive]