Chile dusted duck with south of the border stuffing

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