Chile dusted duck with south of the border st

5                    Jalapeno chiles, stems and
                        -seeds removed, chopped
   1       c            Diced onion
     1/4   c            butter or margarine
   2       c            Peeled and chopped Granny
                        -Smith apples
   2       c            1/2-inch bread cubes
     1/2   c            Pinon nuts
     1/3   c            Chopped fresh cilantro

  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