Spicy green chili with duck

Posted on November 20, 2012

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A few weeks ago I discovered that Maple Leaf Farms has started carrying duck sausage and ground duck.  I figured with chili season in full swing, why not utilize these ingredients and try a duck chili?  Admittedly, this is fairly similar to a pork green chili I’ve made before, but this recipe changes up the protein, and adds a lot more cilantro and chili.  This particular recipe is super easy, especially since the food processor does most of the chopping, and is great for a weeknight meal (especially during Monday night football).

1 lb ground duck

1 medium yellow onion, chopped

1 large jalapeno, chopped

1 poblano chili, chopped

1 serrano chili, chopped

5-6 tomatillos husked and chopped

1 cup cilantro

6 cloves garlic

2 cups chicken or duck stock

1 tsp cumin

1 tsp coriander

1 tsp salt

1 tsp pepper

Heat about 1 tbsp olive oil in a medium heavy pot and add duck.  Cook, stirring frequently until duck is browned and cooked through, about 10 minutes.  Meanwhile, roughly chop onion, cilantro, and chilis and add them to a food processor or blender with 1 cup chicken stock.  Blend until thoroughly combined and a thin paste forms.  Carefully add onion mixture to the pan with the duck (it may splatter).  Combine ingredients well, and add spices and the 2nd cup broth.  Allow to simmer on low until flavors combine, at least 30 minutes.  As with any soup or chili, it tastes better the longer it simmers, so if you have the time, I’d give it about an hour.  Also, if you like your chili thicker, you can adjust the amount of broth used.  Since most of the heat from chili peppers comes from their seeds, adjust the heat level by including or reducing the amount of seeds you use.  I usually only use about half.  It makes it just spicy enough to make my nose run, but not so hot it burns my mouth.  Garnish with toasted pumpkin seeds, avocado or cheese if desired.  Enjoy!

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Posted in: Today's recipe