recipe change... need help...

5 jalapeno chiles, stems and
-seeds re; moved, chopped
1 c diced onion
1/4 c butter or margarine
2 c peeled and chopped granny
-smith app; les
2 c 1/2-inch bread cubes
1/2 c pinon nuts
1/3 c chopped fresh cilantro

(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

so here's my question. I don't have whole duck, i have breast meat that is not on bone and has no skin. How would I prepare this recipe using what I have?

By Steve9389 (Steve9389) on Tuesday, November 25, 2003 - 09:57 am: Edit

I would bake the stuffing in a buttered pan, moistened with a little chicken stock. Then I'd season the breasts with the powder and saute in a little oil (if it had skin, you wouldn't need the oil). I'd cook the breasts until just medium rare and slice 'em.

- Steve

By Ironhead (Ironhead) on Tuesday, November 25, 2003 - 02:17 pm: Edit

You could cut pockets into the half breast lobes and stuff them, but unfortunately in order to get the stuffing up to temperature you'd pretty much have to kiss medium rare goodbye....

By Chefmanny (Chefmanny) on Tuesday, November 25, 2003 - 07:17 pm: Edit

Why eat boneless, skinless duck breast?????
That's like drinking decaf espresso!!!!!!!!
What's the point?????

By Chefa1a (Chefa1a) on Tuesday, November 25, 2003 - 09:31 pm: Edit

improvisation is the pinacle of making a chef and creating new dishes

I would do something like Steve said

Chili rubbed duck Breast with savory Creole Bread Pudding maybe a little cider or Amaretto glaze to compliment the stuffing

By Snuffaluff (Snuffaluff) on Wednesday, November 26, 2003 - 09:57 am: Edit

Manny, hopefully this story won't convict me...lol

I went duck hunting last Sat. morning. Shot my limit before 9am(6birds). Now the laws state that you cannot transport game meat. You must have the whole bird in possession. However, since I'm the rogue that I am, we field dressed the birds and the easies way to do it is take the meat off the breast bone. I know is sucks, but that's the way everyone did it. Sooo... that's why I only have boneless/skinless duck meat.

ps. good idea Steve!