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Chile Dusted Duck With South Of The Border St

Make Chile Dusted Duck With South Of The Border St at home with Onion, Butter Or Margarine, Inch Bread Cubes, Pinon Nuts, and Fresh Cilantro. Serves 6. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 5
• 1 cup
• 1/4 cup
• 2 cup
• 1/2 cup
• 1/3 cup

Method (preview)

1. 1

   Cuisine" magazine posted by Perry Lowell, Mar. '93

2. 2

   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.

3. 3

   Several simple steps, however, can greatly reduce the fat content.

4. 4

   First, if the skin is pricked before cooking, much of the fat will drain off.

5. 5

   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

6. 6

   Sprinkle the inside cavity of the duck with salt.

7. 7

   Saute the chiles and onion in the margarine until soft.

8. 8

   Combine the mixture with the apples, bread cubes, nuts, and cilantro, and toss gently to mix.

9. 9

   Fill the neck and body cavities loosely with stuffing.

10. 10

    Skewer the neck shut and cover the opening of the body cavity with aluminum foil and tie the legs together.

11. 11

    To be safe, do not stuff until you are ready to cook.

12. 12

    Place the duck on a rack in a shallow roasting pan.

13. 13

    Dust the duck with the chile powder.

14. 14

    Bake in slow oven, 325 degrees F., about 3 hours or to an internal temperature of 160 degrees F.

15. 15

    Serves: 2 to 4 Heat Scale: Mild