Duck Confit Rellenos Recipe

Name: Duck Confit Rellenos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound duck confit, finely shredded; 1/4 cup chopped green onions, green part only; 1 teaspoon chopped garlic; 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; 1/2 cup fire roasted corn and tomato salsa, recipe follows; 1/2 cup sour cream; 4 sprigs fresh cilantro; 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; 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; 1 tablespoon dried thyme

Servings: persons

3/4 pound duck confit, finely shredded
1/4 cup chopped green onions, green part only
1 teaspoon chopped garlic
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
1/2 cup fire roasted corn and tomato salsa, recipe follows
1/2 cup sour cream
4 sprigs fresh cilantro
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
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
1 tablespoon dried thyme

1
["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.", "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.", "Yield: 2 cups", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

538

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: 3/4 pound duck confit, finely shredded, 1/4 cup chopped green onions, green part only, 1 teaspoon chopped garlic, 4 ounces cream cheese, at room temperature, and more.

Yes, Duck Confit Rellenos falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Duck Confit Rellenos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions