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Duckling Chili

Duckling Chili recipe image
This hearty Duckling Chili transforms tender, boned duck into a luxurious, protein-packed meal that feels both rustic and refined. The deep, gamey flavor of the duck complements the earthy notes of wild rice and kidney beans perfectly, while a blend of chili powder, cumin, and smoked paprika creates a complex, aromatic broth. It’s a comforting dish ideal for chilly evenings or when you want to serve something impressive yet homey. The addition of frozen corn adds a subtle sweetness, and a dollop of cool yogurt provides a creamy contrast to the spicy, robust stew.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 723.8
Description
This hearty Duckling Chili transforms tender, boned duck into a luxurious, protein-packed meal that feels both rustic and refined. The deep, gamey flavor of the duck complements the earthy notes of wild rice and kidney beans perfectly, while a blend of chili powder, cumin, and smoked paprika creates a complex, aromatic broth. It’s a comforting dish ideal for chilly evenings or when you want to serve something impressive yet homey. The addition of frozen corn adds a subtle sweetness, and a dollop of cool yogurt provides a creamy contrast to the spicy, robust stew.
Ingredients
  • Vegetable oil
  • Chopped onions
  • Chopped green peppers
  • Minced jalapeno peppers
  • Minced garlic
  • Chili powder
  • Cumin
  • Oregano
  • Paprika
  • Seasoned salt
  • Black pepper
  • Diced tomatoes, not drained
  • Duckling, boned, skinned, and coarsely chopped
  • Cooked wild rice
  • Low-salt chicken broth
  • Frozen corn, thawed
  • Cooked kidney beans, drained and rinsed
  • Plain nonfat yogurt
  • Fresh tomatoes, finely chopped
Directions
  1. 1
    Heat the vegetable oil in a large Dutch oven or heavy-bottomed pan over medium-high heat.
  2. 2
    Add the chopped onions, green peppers, and minced jalapeno peppers to the pan.
  3. 3
    Sauté the vegetables for about 2 minutes, stirring frequently, until they begin to soften.
  4. 4
    Stir in the minced garlic and cook for 1 minute, being careful not to burn it.
  5. 5
    Add the chili powder, cumin, oregano, paprika, seasoned salt, and black pepper to the pan.
  6. 6
    Stir the spices into the vegetable mixture to coat and toast them slightly for about 30 seconds.
  7. 7
    Pour in the diced tomatoes with their juices, the cooked wild rice, and the low-salt chicken broth.
  8. 8
    Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.
  9. 9
    Add the boned, skinned, and coarsely chopped duckling to the simmering chili.
  10. 10
    Stir in the thawed frozen corn and the drained, rinsed kidney beans.
  11. 11
    Continue to simmer for an additional 10-15 minutes, or until the duck is cooked through and the flavors have melded.
  12. 12
    If the chili is too thick, stir in additional chicken broth to reach your desired consistency.
  13. 13
    Ladle the hot chili into six individual serving bowls.
  14. 14
    Garnish each bowl with a tablespoon of plain nonfat yogurt and a teaspoon of finely chopped fresh tomatoes.
  15. 15
    Serve immediately while hot.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 723.8kcal
% Daily Value *
Total Fat 23.4g36%
Saturated Fat 5.0g25%
Cholesterol 80.7mg27%
Sodium 7685.7mg321%
Total Carbohydrate 84.4g29%
Dietary Fiber 16.4g66%
Sugars 14.4g
Protein 44.6g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/duckling-chili/