Chile Dusted Duck with South of the Border Stuffing

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   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.

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   In these days of lean and no fat meals, many people refuse to consider duck becuase it is perceived as being extremely fatty.

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   Several simple steps, however, can greatly reduce the fat content.

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   First, if the skin is pricked before cooking, much of the fat will drain off.

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   Secondly, removing the skin before serving will lower the fat content even further.

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   (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.

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   Saute the chiles and onion in the margarine until soft.

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   Combine the mixture with the apples, bread cubes, nuts, and cilantro, and toss gently to mix.

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   Fill the neck and body cavities loosely with stuffing.

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    Skewer the neck shut and cover the opening of the body cavity with aluminum foil and tie the legs together.

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    To be safe, do not stuff until you are ready to cook.

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    Place the duck on a rack in a shallow roasting pan.

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    With sharp fork, prick the skin at 1-inch intervals, being careful not to prick the meat or it will dry out.

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    This is to allow the duck to continuously self-baste so you can put it in the oven and forget it.

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    Dust the duck with the chile powder.

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    Bake in slow oven, 325F (160C)., about 3 hours or to an internal temperature of 160 degrees F.

* Per serving · 4 servings · Values may vary.