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Chile Dusted Duck with South of the Border Stuffing



Trans-fat Free, Low Sodium


5 each jalapeño pepper
stems and seeds removed, chopped
1 cup onions
¼ cup butter
or margarine
3 medium Granny Smith apples
about 1 pound, 2 cups, peeled chopped
2 cups bread
½ cup nuts
cup cilantro


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.

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) 4½ 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.

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-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℉ (160℃)., about 3 hours or to an internal temperature of 160 degrees F.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 112g (4.0 oz)
Amount per Serving
Calories 17670% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 57mg 2%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 9%
Sugars g
Protein 5g
Vitamin A 6% Vitamin C 8%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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