Chile Dusted Duck with South of the Border St
Submitted by desklady2
A Southwestern stuffing for roast duck with jalapenos, Granny Smith apples, pine nuts, bread cubes, and fresh cilantro. Bold, fruity, and spicy in every bite.
YIELD
1 batchPREP
10 minCOOK
10 minREADY
25 minForget traditional sage stuffing. This Southwestern version brings the heat and the sweet in equal measure.
Jalapenos and onion soften in butter, then get tossed with tart Granny Smith apples, crusty bread cubes, pine nuts, and fresh cilantro for a stuffing that’s anything but ordinary.
The apples keep things bright against the rich, fatty duck meat, while the jalapenos add a slow burn that builds with every forkful.
Pack it inside a whole duck or bake it alongside as a side dish for Thanksgiving with a twist.
Chef Tips
- Remove all seeds and membranes from the jalapenos unless you want serious fire. Five peppers is bold, so adjust to your crowd’s heat tolerance.
- Use day-old bread cubes so they absorb the butter and juices without turning to mush.
- Granny Smith apples hold their shape during roasting. Sweeter varieties will break down into sauce, which isn’t what you want here.
Ingredients
Directions
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 extremely fatty.
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.
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