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
- 3 poblano chiles, finely chopped
- 1 jalapeno, minced
- 4 cups chicken stock
- 1 (4-ounce) can green chiles, chopped
- 2 corn tortillas, fried crisp or 8 tortilla chips
- Kosher salt
- 2 tablespoons chopped cilantro leaves
- 3 tablespoons lime juice
- 1/2 cup sliced scallions, for garnish
- 1/2 cup sour cream, for garnish
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
Jan's Special Spice Mix:
- 1 tablespoon cumin seeds
- 1 teaspoon coriander seeds
- 3 tablespoons kosher salt
- 1 tablespoon paprika
- 2 teaspoons freshly ground black pepper
- 1 teaspoon cayenne pepper
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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By tlcassis_9249193
Ashburn, VA
on May 12, 2009
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I made this for my family and took all the suggestions below- reduced the salt and reseasoned later, and made my own duck stock. I didn't have ground pork - only thin cut pork chops which I coarsely chopped and substituted. Besides the cilantro and lime, I served this with cheese, sour cream over rice. I also took the skin of the duck and rendered it in a slow (300 degree oven until it got very crispy and completely rendered (Keep the duck fat in the fridge and use instead of butter or bacon grease when you cook. I broke the rendered skin in pieces and used it as a crunchy garnish for the chili. This is much better the next day by the way - flavors mello and merge . Word for word, my son said "Can we have this again? PLEASE???"
By redito2_11740849
Concord, NH
on March 17, 2009
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As some others have said, in given form it is simply too salty. The salt doesn't completely overpower the dish, but it's very close especially if using store bought stock. That said it was good enough to try again after reading the reviews. Paul from MD gives good advice as you can always add more later. Also on my second go around, I chunked the duck a day ahead and used the neck and other remaining bits to make a duck stock to use in place of the chicken stock. I think it brings more of the duck flavor into the final dish. Overall, very good; less salt makes it excellent.
By wizjoy_8680641
Belleville, IL
on October 08, 2007
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This is probably one of the best Chili recipes out there. It makes a good portion if you are going to have numerous guest. If you can't find duck use chicken.
Read all 9 reviews