Quick duck rellenos hunter
Yield: 1 Servings
Ingredients:
- 6 ripe Poblano chiles -- : roasted peeled : slit and carefully deseeded
- 2 duck breasts (i.e. breasts : 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 : dozen Thais)
- 4 cloves garlic -- crushed & : minced : finely
- 2 lg springs of fresh rosemary --
Instructions:
: 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 1/2-2 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.] Recipe By : Larry Hunter via chile-heads Date: Wed 16 Oct 1996 14:52:25 ~0400
