Ingredients
- 6 Ripe Poblano chiles; roasted, peeled, slit and carefully deseeded
- 2 Duck breasts (i.e. breasts of one duck); fat removed (and reserved)
- 4 oz Monterey Jack cheese; grated
- 1 md Onion; coarsely chopped
- Fresh hot peppers to taste; diced (I used about a dozen Thais)
- 4 Cloves garlic; crushed & minced finely
- 2 lg Springs of fresh rosemary; coarsely chopped
- Salt
- freshly ground black pepper
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