James's
Tex-Mex
Duck
5 Jalapeno chiles, 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
In these days of lean and no fat meals, many people refuse to consider
duck because 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.
To love is to receive a glimpse of heaven.
- Karen Sunde