*  Exported from  MasterCook  *
 
                         Quick Duck Rellenos Hunter
 
 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.]
 
 
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