Recipe - Quick Duck Rellenos Hunter

6 Ripe Poblano chiles;
roasted, peeled, slit and
carefully deseeded
2 Duck breasts (i.e. breasts
of one duck); fat removed
(and reserved)
4 ounce Monterey Jack cheese; grated
1 md Onion; coarsely chopped
Fresh hot peppers to taste;
minced (I used about a dozen
Thais)
4 Cloves garlic; crushed &
minced finely
2 lg Springs of fresh rosemary;
coarsely chopped
Salt and freshly ground
black pepper

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). Remove
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 batter 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 1/22 hours, or
until the fat has mostly cooked off. Let cool and shred the meat, including
bits of skin. Then substitute for the minced cooked breast meat above.]
Recipe By : Larry Hunter via chileheads

Posted to MCRecipe Digest V1 #246

Date: Wed, 16 Oct 1996 14:52:25 0400

From: kmeade@IDS2.IDSONLINE.COM (The Meades)