Recipe courtesy of Emeril Lagasse
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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.

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