Home >Recipes >Green Duck Chili

Serves: 10

• 1 (5 to 6 lb) duck
• 1/4 cup canola oil
• 1 lb ground pork
• 1 tbsp finely chopped garlic
• 7 tbsp Jan’s Special spice
• 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-oz) can green chiles, chopped
• 2 corn tortillas, fried crisp or 8 tortilla chips
• kosher salt
• 2 tbsp chopped cilantro leaves
• 3 tbsp lime juice
• 1/2 cup sliced scallions, for garnish
• 1/2 cup sour cream, for garnish

• Spice Mix:
• 1 tbsp cumin seeds
• 1 tsp coriander seeds
• 3 tbsp kosher salt
• 1 tbsp paprika
• 2 tsp freshly ground black pepper
• 1 tsp cayenne pepper

Preparation Time: 30 minutes
Cooking Time: 1 hour, 10 minutes

Spice Mix

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.

Chili

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.