Recipe courtesy of Emeril Lagasse
Yield:
4 servings

Ingredients

  • 1/2 cup fire roasted corn and tomato salsa, recipe follows
  • 3/4 pound duck confit, finely shredded
  • 1/2 cup sour cream
  • 1/4 cup chopped green onions, green part only
  • 1 teaspoon chopped garlic
  • 4 sprigs fresh cilantro
  • 4 ounces cream cheese, at room temperature
  • 4 ounces Monterey Jack Pepper
  • 2 tablespoons fine dried bread crumbs
  • Essence, recipe follows
  • 1 cup masa harina
  • 1 cup flour
  • 2 large egg whites, beaten until foamy
  • 1 1/2 cups milk
  • 4 medium-large poblano peppers with their stems, roasted and peeled
Hot Sauce:
  • 20 tabasco or serrano chiles, stemmed and cut crosswise into 1/8-inch slices
  • 3 cloves garlic, sliced
  • 1/2 cup thinly sliced onions
  • 3/4 teaspoons salt
  • 1 teaspoon vegetable oil
  • 2 cups water
  • 1 cup distilled white vinegar
Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano

Directions

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 poblanos 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.

Hot Sauce:

Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring often, for about 20 minutes. Remove from heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, pour the vinegar through the feed tube in a steady stream. Pour into a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least two weeks before using. Can be stored in the refrigerator up to 6 months.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

IDEAS YOU'LL LOVE

Duck Confit

Recipe courtesy of Emeril Lagasse

Duck Confit

Recipe courtesy of David Rosengarten

Duck Confit Khao Soi

Recipe courtesy of Chau Trinh

Duck Confit Sope

California Style Duck Confit Pizza

Recipe courtesy of Emeril Lagasse

Duck Confit Sliders, Banh-Mi Style

Recipe courtesy of Michael Symon

Potato-Truffle Duck Confit Pizza

Recipe courtesy of Emeril Lagasse

Pecan Crusted Duck Confit and Wilted Spinach Salad

Recipe courtesy of Emeril Lagasse

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Junk Food Flip

7:30am | 6:30c

Junk Food Flip

8:30am | 7:30c

Emeril's Florida

9:30am | 8:30c

Unwrapped

10am | 9c

Unwrapped

10:30am | 9:30c

Unwrapped

11am | 10c

Unwrapped

11:30am | 10:30c

Unwrapped 2.0

12pm | 11c

Unwrapped 2.0

12:30pm | 11:30c

Unwrapped 2.0

1pm | 12c

Unwrapped 2.0

1:30pm | 12:30c

Unique Eats

2pm | 1c

Unique Eats

2:30pm | 1:30c

Unique Eats

3pm | 2c

Unique Eats

3:30pm | 2:30c

Unique Sweets

4:30pm | 3:30c

Unique Sweets

5:30pm | 4:30c

Unique Sweets

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c