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Savory Duck-Stuffed Baked Apples with Walnut Herb Rice

Savory duck stuffed baked apples with walnut herb rice

2010 Video Recipe Contest Grand Prize Winner, Melissa Scheer

Ingredients

  • 1

    1 Maple Leaf Farms Rotisserie Roast Half Duck, thawed

  • 2

    4 Gala Apples or Baking Apples

  • 3

    2/3 cup chopped Celery

  • 4

    2/3 cup diced Yellow Onion

  • 5

    1/4 cup finely chopped Fresh Sage (reserve 2 Tbsp. for rice)

  • 6

    1/3 cup chopped Fresh Parsley (reserve 2-1/2 Tbsp. for rice)

  • 7

    Juice from 1/2 Lemon

  • 8

    1/4 tsp. Sugar

  • 9

    Salt and Pepper to taste

  • 10

    1 cup (or 4 servings) Jasmine Rice

  • 11

    1/2 cup Apple Cider or Apple Juice

  • 12

    Reserved Sage, Parsley & Chopped Apple Tops

  • 13

    2 tsp. Garlic Powder

  • 14

    1 tsp. Onion Powder

  • 15

    2/3 cup chopped Walnuts

Directions

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.

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Prep Time: 25 min
Cook Time: 40 min
Ready Time: 1 Hour
Servings: 4 Servings