Roasted Duck Rellenos Recipe

Directions

1. 1

   Prepare the Duck

   Preheat your oven to 375°F (190°C). Season the duck legs with salt and pepper, and roast them in the oven for about 45 minutes or until the skin is crispy and the meat is tender. Once cooked, shred the duck meat and set aside.

2. 2

   Cook the Rice

   In a saucepan, combine 1 cup of basmati rice with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the rice is tender. Fluff with a fork and set aside.

3. 3

   Prepare the Balsamic Reduction

   In a small saucepan, bring the balsamic vinegar to a simmer over medium heat. Cook for about 10-15 minutes, stirring occasionally, until it reduces by half and thickens slightly. Remove from heat and set aside.

4. 4

   Roast the Poblano Peppers

   While the duck is cooking, place the poblano peppers under the broiler or directly on a grill. Roast until the skin is blistered and charred, turning occasionally. Once done, place them in a bowl and cover with plastic wrap to steam for about 10 minutes. This will make peeling easier.

5. 5

   Stuff the Peppers

   Peel the charred skin off the poblano peppers and carefully slice them open to remove the seeds. In a bowl, combine the shredded duck, cooked rice, goat cheese, and a drizzle of olive oil. Mix well and season with salt and pepper to taste. Stuff each pepper with the duck and rice mixture.

6. 6

   Serve the Rellenos

   Place the stuffed poblano peppers on a serving platter. Drizzle with the balsamic reduction and mole sauce. Serve warm and enjoy!