Duck Chiles Rellenos

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 thermometer inserted in the thickest part without touching bone registers 165 degrees F, about 15 minutes. Grill the peppers, turning occasionally, until blistered on all sides, about 15 minutes total.

When the duck is cool enough to handle, strip the meat off the bones and finely chop. Peel the peppers and cut them open on one side to remove the seeds; leave stems intact if possible. Set aside.

Preheat oven to 375 degrees F.

Heat oil in a large skillet over medium heat. Add onion and garlic and cook, stirring, until soft, about 2 minutes. Add tomato and vinegar and cook, stirring, until the tomato starts to break down, about 3 minutes. Stir in the duck, olives, almonds, raisins and salt. Remove from the heat.

Stuff each pepper with about 1/2 cup of the filling and place on a baking sheet. Bake until heated through, 10 to 15 minutes. Serve each relleno with 1 tablespoon sour cream, garnished with cilantro leaves, if desired.