Duck Confit Rellenos
Ingredients
- 0.8 lb duck confit, finely shredded
- 0.3 cup green onions, green parts only, chopped
- 1 tsp garlic, chopped
- 4 oz cream cheese, at room temperature
- 4 oz Pepper Jack cheese, grated
- 2 tbsp fine dried bread crumbs
- 1 tsp Creole seasoning
- 1 cup masa harina
- 0.5 cup all-purpose flour, plus more for dredging
- 2 whole egg whites, beaten until foamy
- 1 0.5 cup whole milk
- 4 whole poblano peppers, roasted and peeled, stems intact
- 0.5 cup fire-roasted corn and tomato salsa, for serving
- 0.5 cup sour cream, for serving
- 4 cup vegetable oil, for frying
Instructions
- 1
Preheat a deep fryer or pot of vegetable oil to 350°F.
- 2
In a mixing bowl, combine the duck confit, green onions, garlic, cream cheese, Pepper Jack, and bread crumbs. Season with Creole seasoning and mix well.
- 3
In a separate bowl, whisk together the masa harina and 1/2 cup flour. Season with Creole seasoning. Fold in the egg whites and gradually add the milk, mixing thoroughly between additions, until the batter is smooth.
- 4
Place additional flour in a shallow dish and season with Creole seasoning.
- 5
Slit each roasted poblano pepper up one side and remove the seeds. Spoon a quarter of the duck mixture into each pepper and press firmly to seal.
- 6
Dredge each stuffed pepper in the seasoned flour. Dip into the batter, coating completely.
- 7
Fry the peppers until golden brown, about 3 to 4 minutes. Remove and drain on paper towels. Season immediately with Creole seasoning.
- 8
Serve warm with fire-roasted salsa and sour cream, garnished with fresh cilantro.