Ingredients
5 jalapeno chiles, stems and seeds re, moved, chopped
1 cup diced onion
1/4 cup butter or margarine
2 cup peeled and chopped granny smith app, les
2 cup 1/2-inch bread cubes
1/2 cup pinon nuts
1/3 cup chopped fresh cilantro
Directions
Info: from December 1992 "Chile Pepper Spicy World Cuisine" magazine
posted by Perry Lowell, Mar. '93
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) 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
Servings: 6 servings
Chile Dusted Duck With South Of The Border St Recipe brought to you by Recipe Ideas
Categories: Duck; Meat; Mexican; Poultry; Southern
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions back into history, in truth as far back as the early Egyptians, and maybe further still. Having said that, generally, these old cookbooks were just simple hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. Later on, there were some books dating from the 1300s ; a recipe book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, they are unconnected to the spicy food that is served today, but rather accounts of the types of food prepared for the rich and wealthy people of the time. Later on in the 1400s, people returning from the crusades brought us a variety of spices and herbs from Arab countries, including spices such as rosemary and coriander. These new herbs and spices was responsible for a torrent in manuscripts on cookery, the majority of which are now in private cookery archives. For the centuries that followed, the upper classes strove to serve up the most exotic banquets, and as a consequence, chefs and their recipe collections were highly sought after. Nevertheless, it was during the nineteenth century that cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and writing down recipes that were common in the better off homes of the day. By the time we get to the 20th century, cookery books are greatly in demand mostly due to more people being able to read, leisure time and being a little richer. The introduction of the TV gave us TV chefs and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing everybody to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Chile Dusted Duck With South Of The Border St recipe.
