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.
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.
Goregeous!!!
Those look so cute. I always worry that the blossom will just taste like oil though.+
Hi!
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! :)
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.
The day I find zucchini blossoms here, I am doing a double happy dance!
Too bad I missed dinner!
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