Chile Dusted Duck with South of the Border St
Yield
1 batchPrep
10 minCook
10 minReady
25 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
jalapeño pepper
stems and seeds removed, chopped |
*
|
| 1 | cup |
onions
diced |
|
| ¼ | cup |
butter
or margarine |
|
| 2 | cups |
Granny Smith apples
peeled, chopped |
*
|
| 2 | cups, cubed |
bread
|
*
|
| ½ | cup |
pinot noir
nuts |
* |
| ⅓ | cup |
cilantro
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
jalapeño pepper
stems and seeds removed, chopped |
*
|
| 237 | ml |
onions
diced |
|
| 59 | ml |
butter
or margarine |
|
| 473 | ml |
Granny Smith apples
peeled, chopped |
*
|
| 2 | cups, cubed |
bread
|
*
|
| 118 | ml |
pinot noir
nuts |
* |
| 79 | ml |
cilantro
chopped |
|
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.
