Duck Confit Rellenos

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