Savory Duck-Stuffed Baked Apples with Walnut Herb Rice

Savory Duck

• 1

  Preheat oven to 400F.

• 2

  Remove the skin from the duck and chop into small pieces.

• 3

  Then remove the meat and shred it. Set aside.
  

• 4

  Core all 4 apples, and cut off the top portion like a lid.

• 5

  If you don't have an apple corer, cut tops off first.

• 6

  Slice and chop the apple tops; reserving 1/2 (or 2 tops) for your rice.
  

• 7

  Scoop out the inside of the apples, carving out a bowl with 1/2-inch thick walls. (A melon baller works well for this.)

• 8

  Chop 1/2 of the pulp (remove core and seeds first, if you didn't use an apple corer) and place in a bowl.
  

• 9

  Saute the duck skin pieces over medium heat in a skillet until crisp.

• 10

  Once the skin crisps, add celery, onion, sage, parsley, chopped apple pulp, chopped apple tops, lemon juice, sugar, and salt & pepper to taste in the skillet.

• 11

  Saute the mixture until soft; about 5 minutes or until celery is pale green in color.

• 12

  Remove from heat and add the shredded duck meat.

• 13

  Place each apple on a piece of aluminum foil (about 10-12 inches long). Stuff each one with the duck mixture.

• 14

  Wrap each stuffed apple in foil. Place apples in a pan and cook for 40 min. in the oven.

Rice Prep

• 1

  During the last 20 min. of baking, start your rice.

• 2

  Follow the cooking directions on the package to make 4 servings, but replace 1/2 cup of water required with apple cider or apple juice.

• 3

  When it comes time to fluff the rice, add the reserved sage, parsley and the 2 chopped apple tops, plus the garlic powder, onion powder and walnuts. Mix well.

Plating

• 1

  The best way to plate is to unwrap each apple on an individual plate.

• 2

  Use a spoon (if needed) to gently push the apple off of the foil.

• 3

  This preserves all the delicious juices inside and keeps the apple from breaking.

• 4

  Place rice around the bottom of each apple and you're ready to serve.