Recipe courtesy of Jan Birnbaum

Green Duck Chili

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  • Level: Advanced
  • Total: 1 hr 40 min
  • Prep: 30 min
  • Cook: 1 hr 10 min
  • Yield: 1 gallon
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Ingredients

Jan's Special Spice Mix:

Directions

  1. Remove the duck meat from the bones. Remove the skin from the meat. Cut the meat into 1/4 to 1/2-inch cubes.
  2. In a large Dutch oven, heat the canola oil over medium-high heat. Add the pork, cook until browned, about 5 to 10 minutes.
  3. 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.
  4. 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.
  5. 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. 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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