Recipe Categories
Poultry 
Duck

Lynn's Tex Mex Duck

5 Jalapeno chiles, stems 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

. (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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