Quick duck rellenos hunter

Ingredients

Directions

: roasted, peeled,

: slit and carefully deseeded : 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)

: 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 ⅓ cheese, ⅔ 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 1½-2 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.]

Recipe By : Larry Hunter via chile-heads ~0400