Green Duck Chili

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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???"

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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.

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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.

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I wish Michael & Jan did more shows together, they are fun to watch & always have great recipes including this one, its terrific

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I brought this over to a football party and the crowd loved it. I did, too. The fresh chilis really made a difference.

I made a double batch, using three ducks and two pounds of pork. I ramped up everything else in proportion, including doubling the stock. My yield for all of this was still less than the one gallon listed on the recipe.

Also, for Jan's Spice Mix, I only used 1 tbs of salt, and reseasoned later. The 3 tbs shown looked like way too much.

Lastly, I would increase the amount of prep time shown, if one were boning and taking the fat off the duck. It took me 20-25 minutes per bird. The skin and fat is much harder to remove than for chickens.

But, it was a tasty chili.

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I want to make this dish as it sounds wonderful. I have a few questions though before making it. Can someone answer the following:
1 Is the duck raw when you debone it? Or has it already been cooked somehow?
2 Do you leave any of the wonderful duck fat on the meat, or do you remove all fat as well as the skin?
3 Are the poblano chiles fresh (green or dried?
Thanks

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My only complaint is that it was really salty. Extra lime juice and some sugar helped that. Next time I'll be sure to use reduced salt broth and halve the salt his seasoning mix calls for. You can always add more salt at the end if necessary.

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Just love it.
Never eat regular Chili again.

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It says it is an expert level recipe but, is actually very easy. The hardest part is getting the meat from the duck. It's a most definite must try. I'm thinking about substituting venison for the duck.