Recipe: Tex-Mex Duckling


Tex-Mex Duck Recipe!

Tex-Mex Duck Recipe!


Fewer Recipes in Newspapers

Perhaps it has something to do with the change in newspapers. Thirty years ago, Wednesday’s food sections were brimming with great recipes.

Now, that same section is smaller and tells us about new products arriving on the grocery shelves.

Duck On the Table

Many folks are surprised to hear how nutritious duckling is. It is low in saturated fatty acids and  it is a complete protein.  Duck supplies some iron and 1/2 of our daily requirement for niacin.

If your freezer doesn’t hold a brace of duck, frozen ducking is available year round in most grocery stores. Just look in the frozen meat case, near the turkeys.

Duck With Zip

This one is a favorite. It’s easy and there are countless variations. Today, I’ll share Jalapeno Jelly that is the accompaniment to this duck dish. If you are not into spicy, you could substitute orange marmalade, plum, apricot preserves, etc.

Number of servings is hard to guesstimate; the size of the ducks and portion size are determining factors.


2 frozen duckings, defrosted

1/3 cup Jalapeno Jelly (recipe follows)

2 Tbsp. water

1 1/2 cups rice

2 Tbsp. EACH: butter AND oil

1/2 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped pecans

1 qt, duck or chicken broth

1/2 tsp. salt

1/8  tsp. pepper

Remove giblets and neck from duck cavity. Remove excess fat and discard. Cook giblets and neck in 6 cups lightly salted water for 45 minutes. Reserve broth for rice dressing.

Place duckling(s), breast side up, on a rack in a roasting pan. Roast in a 350 degree oven 45 minutes per pound or until drumstick meat is tender.

Heat Jalapeno Jelly with 2 Tbsp. water, stirring constantly until jelly melts. Baste ducks with jelly mixture last half hour of baking time.

Saute rice in butter and oil until golden, stirring frequently. Add onion, celery and pecans; cook 3 to 4 minutes.  Add water, if necessary to broth to make 4 cups of liquid. Bring broth to a boil; combine with rice, vegetables, nuts, salt and pepper. Turn into a 2 qt. casserole, cover and bake in a 375 degree oven 40 minutes.

Rice mixture may also be used as a stuffing for ducks. Add an extra half hour to roasting time if the duck is stuffed.

Jalapeno Jelly

1/4 cup minced green pepper

2 Tbsp. minced, seeded jalapeno peppers

1 1/2 cup sugar

1/3 cup white vinegar

1 (3 oz.) package liquid pectin

Combine minces peppers, sugar and vinegar in a saucepan; simmer for 5 minutes. Remove from heat & add liquid pectin. Cool. Makes 1 2/3 cups. Serve as an accompaniment with the roast duckling.


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