Blue Corn Crusted Anaheim Chili

4 Blue Corn Crusted Chilies (stuffed and fried)
8T Tomatillo Salsa
4T Pico de Gallo

Pico de Gallo (makes 1 cup)
1 C diced tomatoes
1/3 C diced red onion
1/2 tsp minced garlic
1/2 tsp minced jalapeno (seeded)
1 T chopped cilantro
1/2 T lime juice
1/4 tsp salt
1/8 tsp white pepper

Place all ingredients in bowl and mix together. Keep refrigerated.

Tomatillo Salsa (makes 2 cups)
1 T olive oil
2 C tomatillos (skinned, washed, and rough chopped)
1/2 C diced red onion
1/4 C chopped green onions
1/2 C chopped roasted poblanos (peeled and seeded)
2t minced garlic
1/4 C chopped cilantro
1/2 C Tequila
3 C chicken stock
1 cinnamon stick
2 tsp honey
1 T chopped spinach (or parsley)
1/4 tsp salt
1/8 tsp white pepper

Heat sauce pan and add olive oil. Sauté tomatillos, onions, garlic, chilies, and cilantro for about 5 minutes, or until soft. Flambé with tequila and add chicken stock and cinnamon stick. Simmer for about 10 minutes, or until reduced by half. Add spinach, honey, salt, and pepper. Blend until smooth.

Duck Filling (makes 21/2 cups)
1 T olive oil
3 duck breasts, approx. 6 oz. each (can substitute with duck thighs)
1/2 C diced yellow onions
1 tsp minced garlic
2 1/2 C chicken stock
1/4 C soft goat cheese
1/4 C chopped cilantro
1 C cooked Anasazi beans
1/4 tsp salt
1/8 tsp white pepper

Heat sauté pan and add oil. Season duck breasts with salt and pepper. Place in pan and sear on both sides, approximately 2 minutes each side. Add onions and garlic and cook until soft. Add chicken stock and bring to a simmer. Cover with aluminum foil or lid and place in 300 degree oven for 11/2 hours, or until duck is fork tender. When done, remove duck from pan, reserve liquid, and let cool slightly. Shred duck using a fork and place in mixing bowl with goat cheese, cilantro, salt, and pepper. Using a paddle attachment, turn mixer on low speed to incorporate ingredients and to shred smoother. If mixture seems dry, add a small amount of the reserved liquid to moisten the mix. When done, fold in Anasazi beans and set aside.

Anaheim Chilies
4 Anaheim chilies (roasted, peeled and seeded)

Rub chilies with oil and place in 450 degree oven for 5-7 minutes, or until roasted. Can place on grill or open flame until charred, if preferred. When done, wrap in plastic to steam slightly for 10 minutes. Peel chilies and clean by making a slit towards the top and cleaning them out, trying not to open the entire chili. Stuff chilies with the Duck Filling. If chili opens all the way down, be sure to close it back as neatly as possible when finished stuffing. Place in refrigerator for 15 minutes.

Breading and Frying
1 C all purpose flour
3 eggs
1/2 C water
1 1/2 C blue corn meal
Canola or vegetable oil

Place eggs in bowl, add water and beat until incorporated. Dredge chili in flour, coat with egg wash and roll thoroughly in corn meal. Heat oil to 350 degrees. When heated, carefully place chilies in oil and fry for approximately 5 minutes. Remove and drain.

Assembly
Place 2T of Tomatillo Salsa in center of plate. Slice chili into three slices and fan over sauce. Garnish with 1T of Pico de Gallo and a cilantro sprig.

Servings: 4