Green Duck Chili Recipe

Green Duck Chili Recipe

Green Duck Chili Adapted from Jan Birnbaum

• Skill Level: Advanced
• Servings: Yields approximately 1 gallon
• Total Time: 1 hour 40 minutes
• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes

Ingredients

• 1 whole duck (about 5 to 6 pounds)
• 1/4 cup canola oil
• 1 pound ground pork
• 1 tablespoon garlic, minced
• 7 tablespoons Jan's Special Spice mix (see below)
• 1/4 cup masa harina
• 1/2 cup all-purpose flour
• 1/2 cup beer
• 1 onion, finely diced
• 1 red bell pepper, chopped
• 3 poblano peppers, diced
• 1 jalapeno, minced
• 4 cups chicken broth
• 1 (4-ounce) can chopped green chiles
• 2 fried corn tortillas or 8 tortilla chips
• Kosher salt, to taste
• 2 tablespoons chopped cilantro leaves
• 3 tablespoons lime juice
• 1/2 cup sliced scallions, for garnish
• 1/2 cup sour cream, for garnish

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

Instructions

1. Detach the duck meat from the bones and remove any skin. Cut the meat into pieces about 1/4 to 1/2 inch in size. Imagine the rich, savory flavors building as you prepare this unique twist on chiliyour kitchen will fill with irresistible aromas!
2. Warm the canola oil in a large Dutch oven over medium-high heat. Add the ground pork and cook until nicely browned, stirring regularly, about 5 to 10 minutes.
3. Mix in the minced garlic and diced duck. Cook until the duck meat starts to brown, about 5 minutes. Sprinkle in the spice mix, masa harina, and flour. Stir as the flour toasts, about 3 minutes. Stir in the beer, then add the onions, red pepper, poblanos, and jalapeno. Lower the heat to medium and pour in the chicken broth along with the chopped green chiles.
4. Break up the crispy tortillas or tortilla chips and place them in a blender. Spoon over enough chili liquid to just cover. Blend until smooth, then pour back into the chili for thickening. Simmer gently until the duck is very tender, about 1 hour. Adjust salt as needed. Keep on low simmer until ready to serve.
5. Remove from heat. Stir in the chopped cilantro and lime juice. Dish up and top each serving with scallions and a dollop of sour cream for a burst of freshness that elevates every bite.

Jan's Special Spice Mix Preparation

1. Heat a dry skillet over medium heat. Toast the cumin and coriander seeds until fragrant, about 2 minutes. Grind in a spice grinder. Stir in the paprika, salt, black pepper, and cayenne. This custom blend packs a punch that makes your chili unforgettableworth the extra step!

Tips

• Substitute ground duck for pieces if desired, but note the texture difference.
• Fried tortillas or chips create a robust, thick body.
• Adjust heat with more or less jalapeno; poblanos add mild warmth, serranos bring fire.
• Add scallions and sour cream just before serving for peak freshness and creaminess.

Serving Suggestions

• Pair with extra tortilla chips or warmed corn tortillas.
• Squeeze fresh lime to brighten flavors.
• Enjoy as a main dish or taco/burrito fillingversatile and crowd-pleasing!