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
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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
Posted to MC-Recipe Digest V1 #246
Date: Wed, 16 Oct 1996 14:52:25 -0400
From: kmeade@IDS2.IDSONLINE.COM (The Meades)
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