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Duck-Stuffed Zucchini Blossoms

These are made in much the same manner as the last stuffed zucchini blossoms I posted about, except that they are filled with spicy duck breast instead of the sweet cheese filling I used before. I am so excited that this time we found blossoms with baby zucchini attached! I think someday I will have to try to grow squash of my own, so I can play like this more often.

Perhaps they are too similar to the ones I made before, and not entirely worth posting about themselves. But I did so want to share the photos.

Duck-Stuffed Zucchini Blossoms

Step 1: Cover duck breast in a paste made of olive oil and the Moroccan spice mix ras al hanout. Bake, fat side up, until it reaches an internal temperature of 160°. Remove from oven and allow to cool.

Step 2: Rinse your zucchini blossoms and remove their internal organs.

Step 3: Grind the duck breast in your food processor, then mix in the cooked spice paste to smooth out the texture and add flavor.

Step 4: Stuff the blossoms with the duck.

Step 5: Coat with batter (2/3 C flour mixed with 1 C seltzer) and fry until golden.

Step 6: Sprinkle on coarse salt.

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6 Responses to “Duck-Stuffed Zucchini Blossoms”

  1. Tanna says:

    I really do find it unsafe to visit your blog. That is most amazing!! I don’t think my spagetti and meat balls can in any way compare.

  2. rachel says:

    Those look so cute. I always worry that the blossom will just taste like oil though.+

  3. julia says:

    o, I love those baby zucchini blossoms! Have unfortunately never seen them here in Holland…! :(
    Just stunned upon your blog and I think it’s great! Very nice pictures and delicious, original recipes (!)
    Have just started my own foodblog, TastingLife – really hope you’ll check it sometime! :)

  4. Danielle says:

    Tanna – Hey, if you have a great spaghetti and meatballs recipe, I want to hear it. That stuff is damn good when it’s done right.

    rachel – Aren’t they, though? They don’t end up tasting like oil, really. I think that only happens when you fry food at too low a temperature.

    julia – Thank you so much! Your blog looks very nice. I’ll be reading along. ^^ I should send you my favorite scone recipe, which is for Raspberry Overload Scones and was developed by a friend of mine.

  5. Helen says:

    The day I find zucchini blossoms here, I am doing a double happy dance!
    Too bad I missed dinner!

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August 2006
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