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Duck Confit Rellenos
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1
1
4
4
2
/4 Pound Duck confit; finely shredded
/4 Cup Chopped green onions; green part only
Teaspoon Chopped garlic
Ounce Cream cheese; at room temperature
Ounce Monterey Jack Pepper cheese
Tablespoon Fine dried bread crumbs
Essence
1
1
2
1
4
1
1
4
Cup Masa harina
Cup Flour
Large Egg whites; beaten until foamy
−1/2 Cup Milk
Medium−large poblano peppers with their; roasted and peeled stems
/2 Cup Fire roasted corn and tomato salsa; recipe follows
/2 Cup Sour cream
Sprigs fresh cilantro
Preheat fryer or vegetable oil to 350 degrees.
In a mixing bowl, combine the duck confit, green onions, garlic, cream
cheese, grated cheese and bread crumbs. Season with Essence and mix well. In
a small mixing bowl, combine the masa and 1/2 cup of the flour. Season with
Essence. Fold the egg whites into the masa mixture and add the milk, 1/4 cup
at a time, mixing thoroughly between additions, until all the milk is
incorporated and the mixture is smooth. In a shallow dish, add the remaining
flour and season with Essence. Slit the poblano's up one side and remove the
seeds. Spoon a quarter of the duck confit mixture into each pepper through
the slit in the side, pressing firmly to seal the pepper completely. Dredge
each pepper in the seasoned flour. Dip each pepper into the batter, coating
completely. Fry the peppers until golden brown, about 3 to 4 minutes. Remove
and drain onto paper towels. Season with Essence. Serve the rellenos warm
with salsa and sour cream. Garnish with cilantro.
Yield: 4 servings
Duck Confit Rellenos
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