In a large skillet, fry 4 slices bacon to crispy and drain on a paper towel. 
Remove fat from duck breasts and fry in the bacon drippings. 
Salt and pepper the duck breasts and sear for 3 minutes on each side in the drippings. 
Remove and set aside. 								

Sauce: 
Add the onions and sauté for 1 minute. 
Season with salt and pepper, ½ Tbsp chili powder, 1tsp cumin and oregano
Add the shallots and garlic and continue to sauté for 2 minutes. 
Add tomatoes, tomato soup and enchilada sauce.  
Sauté for 10 minutes then set aside. 					
							
Filling: 
Dice duck breast into small pieces.  
In a large bowl, add cream cheese, ½ shredded cheese, black beans, and corn.  
Add the duck meat. 
Season the mixture with the ½ Tbs chili powder and 1 tsp cumin, salt and pepper.															

Poblanos: 
Slit each poblano on one side and remove seeds and membranes. 
Keep stem intact if you can. 
Stuff each poblano with the duck mixture. 
Wrap each poblano in bacon.  
Place in oven until bacon is crispy.								

To Serve: 
Spread a generous amount of sauce on a place. 
Set Poblano on top and sprinkle with the rest of the grated cheese.  Garnish with sour cream and avocado slices.