Duck Chiles Rellenos


  • 2 duck legs and thighs (leg quarters, about 9 ounces each)
  • 4 medium poblano peppers or New Mexican green chiles (see Tip)
  • 1 teaspoon canola oil
  • ½ medium onion, chopped
  • 1 clove garlic, chopped
  • 1 cup chopped fresh tomato
  • 1 tablespoon white vinegar
  • + 6 more ingredients
    • 1/3 cup chopped pitted green olives
    • ¼ cup slivered almonds, chopped
    • 1 tablespoon raisins, chopped
    • ¼ teaspoon salt
    • ¼ cup reduced-fat sour cream
    • Cilantro leaves for garnish

Preheat grill to medium. Remove skin from duck legs and thighs by sliding a paring knife under it and making little cuts in the membrane to release the skin from the meat. (Discard skin.) Place the duck and peppers on the grill. Grill the duck, turning occasionally, until an instant-read thermome...

View full recipe at SpringPad


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