Title: Quick Duck Rellenos Hunter
Categories: Insert
Yield: 1 Servings
| 6 | | Ripe poblano chiles; roasted , peeled, |
| | | Slit and carefully deseeded. |
| 2 | | Duck breasts (i.e. breasts o f one duck) -- fat |
| | | Removed (and |
| | | Reserved). |
| 4 | oz | Monterey jack cheese; grated |
| 1 | md | Onion; coarsely chopped |
| | | Fresh hot peppers to taste -- diced (i used about |
| | | A dozen thais) |
| 4 | cl | Garlic; crushed & minced |
| | | Finely |
| 2 | lg | Springs of fresh rosemary; coarsely chopped |
| | | Salt and freshly ground blac k pepper. |
Recipe by: Larry Hunter via chile-heads Melt a bit of duck fat in a very
hot frying pan. Salt and pepper the duck breasts, and fry them until
cooked rare (approx 2 minutes per side). Remov the breasts and let cool.
Now fry the onions until golden, adding a bit more duck fat if necessary.
While the onions are cooking, cut the duck breasts into small dice and put
in a bowl. When the onions are almost done add the garlic, rosemary and hot
peppers, stir for about a minute, just enough to release the flavors.
Scrape into bowl with the duck and stir until well mixed. Stuff the peppers
with roughly 1/3 cheese, 2/3 duck mixture. You can batte and fry them, but
I baked these (10 minutes at 350 -- just enough to melt the cheese and heat
them through) and sauced them with my basic ancho/cumin red sauce. Serves 2
as a main course, or 6 as an appetizer. [NB. These are even better if you
have time to roast a duck instead of pan frying. Coat the duck with garlic
& black bean paste, prick the skin thorouhly with a fork, and roast at 325
for 1 1/2-2 hours, or until the fat has mostly cooked off. Let cool and
shred the meat, including bits of skin Then substitute for the diced cooked
breast meat above.]