Quick duck rellenos hunter
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Quick duck rellenos hunter
  Quick    Duck  
Last updated 6/12/2012 1:19:32 AM. Recipe ID 50913. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Quick duck rellenos hunter
 Categories: Chile-heads, Southwester, Mc
      Yield: 1 Servings
 
 
        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 --
  :          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.]
  
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 50913 (Apr 03, 2005)

[an error occurred while processing this directive]