Recipe By : Larry Hunter via chile-heads
Serving Size : 1 Preparation Time :0:00
Categories : Chile-Heads Southwestern
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ripe Poblano chiles -- roasted, peeled,
slit and carefully deseeded.
2 duck breasts (i.e. breasts of one duck) -- fat
removed (and
reserved).
4 oz Monterey Jack cheese -- grated
1 medium onion -- coarsely chopped
fresh hot peppers to taste -- diced (I used about
a dozen Thais)
4 cloves garlic -- crushed & minced
finely
2 large 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 1/2-2 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.]
