Aaron went duck hunting on Saturday. He brought home a lot of duck meat, so he searched for a good recipe. Like me he can't leave a recipe alone, so this is what ended up making. It was delicious! It wasn't very spicy, so feel free to add more peppers, or hot sauce to the final product.
- 1 (5 to 6-pound) duck (3-4 breasts)
- 1/4 cup canola oil
- 1 quart canned tomatoes
- 1 pound ground pork or Turkey
- 1 tablespoon finely chopped garlic
- 1 tablespoon cumin seeds
- 1 1/2 tablespoons kosher salt
- 1 tablespoon paprika
- 2 teaspoons freshly ground black pepper
- 1 teaspoon cayenne pepper
- 1/4 cup masa harina (corn flour)
- 1/2 cup all-purpose flour
- 1 onion, finely chopped
- 1 red pepper, finely chopped
- 3 poblano chiles, finely chopped (optional)
- 1 jalapeno, minced
- 3 cups chicken stock
- 1 (4-ounce) can green chiles, chopped
- 8 tortilla chips, finely crushed
- 2 tablespoons chopped cilantro leaves
- 3 tablespoons lime juice
Directions
- Remove the duckmeat from the bones. Remove the skin from the meat. Cut the meat into 1/4 to 1/2-inch cubes.
- In a large frying pan, heat the canola oil over medium-high heat. Add the pork, cook until browned, about 5 to 10 minutes.
- Add the chopped garlic and duckmeat, 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 onions, red pepper, poblanos and jalapeno. Lower the heat to medium, add the chicken stock and chopped canned green chiles.
- Crumble the 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 on low heat for 8-10 hours. 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.
