Green Duck Chili

Recipe courtesy Jan Birnbaum
TOTAL TIME: 1 hr 40 min
Prep: 30 min
Inactive Prep: --
Cook: 1 hr 10 min
YIELD: 1 gallon
LEVEL: Difficult

ingredients

  • 1 (5 to 6-pound) duck
  • 1/4 cup canola oil
  • 1 pound ground pork
  • 1 tablespoon finely chopped garlic
  • 7 tablespoons Jan's Special spice, recipe follows
  • 1/4 cup masa harina
  • 1/2 cup all-purpose flour
  • 1/2 cup beer
  • 1 onion, finely chopped
  • 1 red pepper, finely chopped
JAN'S SPECIAL SPICE MIX:
recipe tools

Directions

Remove the duck meat from the bones. Remove the skin from the meat. Cut the meat into 1/4 to 1/2-inch cubes.

In a large Dutch oven, heat the canola oil over medium-high heat. Add the pork, cook until browned, about 5 to 10 minutes.

Add the chopped garlic and duck meat, cook until duck is browned, about 5 minutes. Sprinkle with ground spice mix, masa harina and flour. Cook, stirring, until flour is lightly browned, about 3 minutes. Add the beer, onions, red pepper, poblanos and jalapeno. Lower the heat to medium, add the chicken stock and chopped canned green chiles.

Crumble the tortillas or corn chips into a blender. Ladle out enough of the chili liquid to cover the tortillas in the blender. Blend until smooth. Add back to chili. Simmer until duck is tender, about 1 hour. Season, to taste, with salt. Keep on simmer until serving.

Remove from heat and stir in the chopped cilantro and lime juice. Serve, garnished with scallions and sour cream.

Heat a dry skillet over medium heat. Add cumin and coriander, cook until spices are fragrant, about 1 to 2 minutes. Transfer to a spice grinder, grind to a powder and transfer to a small bowl. Stir in remaining spices.
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