AllenOK
Executive Chef
Here's an interesting take on Duck. I haven't tried it. Remember, when it mentions that the internal temp should be 160°F, that's the temp of the stuffing, not the bird.
Chile Dusted Duck with South of the Border Stuffing
Yield: 6 servings
one 4 ½ – 5 # duck
5 Jalapeno chiles, stems and seeds removed, chopped
1 c Diced onion
¼ c Butter or margarine
2 c Peeled and chopped Granny Smith apples
2 c ½” bread cubes
½ c Piñon nuts
1/3 c Chopped fresh cilantro
Remove giblets and neck from inside wash and pat dry ground with the red chile powder. Sprinkle the inside cavity of the duck with salt. Sauté 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” 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, 325ºF, about 3 hours or to an internal temperature of 160ºF.
Chile Dusted Duck with South of the Border Stuffing
Yield: 6 servings
one 4 ½ – 5 # duck
5 Jalapeno chiles, stems and seeds removed, chopped
1 c Diced onion
¼ c Butter or margarine
2 c Peeled and chopped Granny Smith apples
2 c ½” bread cubes
½ c Piñon nuts
1/3 c Chopped fresh cilantro
Remove giblets and neck from inside wash and pat dry ground with the red chile powder. Sprinkle the inside cavity of the duck with salt. Sauté 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” 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, 325ºF, about 3 hours or to an internal temperature of 160ºF.
