Ingredients

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

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
• 1 tablespoon dried thyme

Description

Cooking Channel Serves Up This Duck Confit Rellenos Recipe Recipe From Emeril Lagasse Plus Many Other Recipes At CookingChannelTV.com.

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