Duck Confit Rellenos Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
788
FAT
110%
CHOL
92%
SOD
302%

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Ingredients for 4 servings

2 1/2 tablespoons paprika

1 tablespoon dried leaf oregano

1 1/2 cups milk

1/2 cup fire roasted corn and tomato salsa, recipe follows

1 tablespoon dried thyme

1/2 cup thinly sliced onions

4 ounces cream cheese, at room temperature

1 tablespoon cayenne pepper

4 medium-large poblano peppers with their stems, roasted and peeled

4 sprigs fresh cilantro

1/4 cup chopped green onions, green part only

2 large egg whites, beaten until foamy

1 cup flour

1 teaspoon vegetable oil

20 tabasco or serrano chiles, stemmed and cut crosswise into 1/8-inch slices

Essence, recipe follows

1 tablespoon black pepper

2 tablespoons fine dried bread crumbs

3/4 pound duck confit, finely shredded

2 tablespoons garlic powder

3 cloves garlic, sliced

3/4 teaspoons salt

2 tablespoons salt

1 cup masa harina

1 teaspoon chopped garlic

1 cup distilled white vinegar

2 cups water

1 tablespoon onion powder

4 ounces Monterey Jack Pepper

1/2 cup sour cream

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