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May 2019

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Chile Dusted Duck with South Of The Border Stuffing Recipe

Chile Dusted Duck with South Of The Border Stuffing recipe and other thanksgiving recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Chile Dusted Duck with South Of The Border Stuffing recipe  PDF


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 e tremely 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 mi ture with the apples, bread cubes, nuts, and cilantro, and toss gently to mi . 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

Chile Dusted Duck with South Of The Border Stuffing recipe and other thanksgiving recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
845 people have voted
Last Reviewed on 2019-05-21



Tuesday, May 21 2019 Download & Print Chile Dusted Duck with South Of The Border Stuffing recipe  PDF   Thanksgiving recipes RSS   New

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