TABASCO® ROAST GARLIC DUCK AND CHÈVRE–STUFFED ANAHEIM CHILES WITH TABASCO® BRAND CHIPOTLE PEPPER SMOKED CORN SAUCE AND BLACK BEAN–CORN RELISH

Anaheim Chiles

Ingredients Weight Measure
Anaheim chiles 12 ea.
Oil 1 cup + as needed

Duck Filling

Ingredients Weight Measure
Duck, MLF roasted 1/2's 2 ea.
Goat cheese, log 7 oz.
TABASCO® brand Garlic Pepper Sauce 1 Tbsp.
Salt 2 Tbsp.
White pepper 1 Tbsp.
Cumin, ground 2 Tbsp.
Cilantro, chopped 1/2 cup

TABASCO® Brand Chipotle Pepper Smoked Corn Sauce

Ingredients Weight Measure
Rice wine vinegar 1/2 cup
Garlic, fresh, minced 1 Tbsp.
Garlic, granulated 1 Tbsp.
Cumin, ground 1 tsp.
Corn ears, smoked, kernels cut off 3 ea.
Heavy cream 2 cups
TABASCO® brand Chipotle Pepper Sauce 2 oz.
Salt 1 Tbsp.
White pepper 1/2 tsp.

Black Bean and Sweet Corn Relish

Ingredients Weight Measure
Black beans 1/2 cup
Sweet corn 1/2 cup
Red bell pepper 1/2
TABASCO® brand Original Red Sauce 4 squirts
Salt pinch
Chile pepper pinch
Garlic, granulated pinch
Water 2 Tbsp.

Method

  1. To prepare Anaheim chiles, roast the chiles by grilling or frying (1 cup oil) until skin is charred.
  2. Place hot chiles in bowl, cover with plastic wrap and place in refrigerator to allow chiles to cool. This helps the burned skin separate from the chile meat.
  3. Peel chiles and open each pepper and lay flat. Seeds may be removed or left for additional "heat."
  4. To prepare Duck Filling, skin and debone ducks and then shred meat by pulling with grain.
  5. Leave duck in large shredded pieces and add to goat cheese, TABASCO® Garlic Pepper Sauce, and additional seasonings with chopped cilantro.
  6. To prepare TABASCO® Brand Chipotle Pepper Smoked Corn Sauce, add vinegar, garlic and spices to saucepan and heat. Add cut kernels of corn and cook until soft (3 minutes); then add heavy cream and TABASCO® Chipotle Pepper Sauce and cook for 5 minutes
  7. Puree in blender well, strain and return to heat.
  8. Add seasoning and cook until sauce consistency.
  9. To prepare Black Bean and Sweet Corn Relish, add all ingredients together and cook until water evaporates.
  10. Fill chiles with duck stuffing and roll like large cigar.
  11. Brush chiles with oil and grill on 3 sides, avoiding the side where chile was stuffed.
  12. For each serving, sauce the plate and place chile on sauce slightly off center. Spoon on corn relish and serve.

Yield: 12 servings