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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
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