Cranberry, Kale and Quinoa Stuffed Poblano and Duck Tacos topped with Cranberry Chipotle Sour Cream

YIELD: 4 stuffed peppers and 4 tacos

For stuffed peppers:
2 poblano peppers
3 cups kale, chopped
¾ cup dried cranberries, quartered
2 Tbsps. canola oil
¼ cup cilantro, finely chopped
½ head of roasted garlic, chopped
2 Tbsps. cream cheese
½ cup Pepper Jack cheese, shredded
½ cup quinoa
2 cups water
salt and pepper, to taste

For sour cream:
1 cup sour cream
¾ cup dried cranberries; set aside ¼ cup for garnish
¼ cup chipotle pepper
2 Tbsps. lime juice, fresh
2 Tbsps. mayonnaise
salt and pepper, to taste

For cranberry apple salsa:
1 green apple, diced
1/3 cup dried cranberries, diced
1 Tbsp. honey
2 Tbsp. lime juice, fresh
1 Tbsp. canola oil
1 tsp. fresh cilantro, finely chopped
salt and pepper, to taste

For seared duck breast tacos:
1 duck breast
2 corn tortillas, grilled
¼ cup cranberry apple salsa
2 Tbsps. cranberry chipotle sour cream
salt and pepper, to taste

For duck confit tacos:
6 oz. duck confit (2 duck legs)
2 corn tortillas, grilled
¼ cup cranberry apple salsa
2 Tbsps. cranberry chipotle sour cream
salt and pepper, to taste

1.    For stuffed peppers: Roast poblano peppers over open flame then cool, cut in half, de-seed and set aside.
2.    Cook quinoa with water, salt and pepper then cool. Roast garlic, then cool.
3.    Sauté kale in canola oil until wilted, about 3 minutes, then cool.
4.    Combine cooked quinoa, kale, cranberries, cheeses, cilantro and roasted garlic; season with salt and pepper and mix well.
5.    Stuff halved poblano peppers with mixture. Place on sheet pan and roast at 350°F for 10-12 minutes. Serve hot with tacos
6.    For sour cream: Place all sour cream ingredients in food processor and blend until incorporated. Garnish with ¼ cup diced dried cranberries.
7.    For salsa: Combine salsa ingredients in bowl. Toss together, then chill.
8.    For tacos: Score skin side of duck breast with cross pattern. Season duck breast with salt and pepper and sear in sauté pan skin side down until all fat is rendered out.
9.    Flip over and cook for an additional 3 minutes until medium rare; set aside to rest. Slice duck thinly on a bias, lay slices on grilled corn tortillas, top with salsa and drizzle with sour cream.
10.  For duck confit tacos: Preheat oven to 300°F. Roast duck legs in duck fat in a covered, ovenproof skillet or high-sided baking sheet for 3 hours. Cool and remove meat from bone with fork.
11.  Place duck confit on tortillas, top with salsa and drizzle with sour cream.