Three Duck Chili

Yield Serves 6
RECIPE Ingredients
  • 1 tablespoon olive oil
  • 1 package Duck and Armagnac Sausage
  • 1 package Uncured Smoked Duck Bacon, diced
  • 2 cups coarsely chopped onion
  • 3-4 cloves garlic, peeled and chopped
  • 1 large red pepper, cored and diced
  • 2-3 poblano peppers, cored and diced
  • 2 ribs celery, diced
  • 1-2 jalapeño pepper(s), cored and finely chopped
  • 2 teaspoons dried Mexican oregano
  • 3 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 2 teaspoons ground cumin
  • ½-1 teaspoon ground cayenne pepper
  • 3 tablespoons tomato paste
  • 1 (12-ounce) beer, we used Belgian White Ale
  • 3 cups canned diced tomatoes
  • 1 container Duck and Veal Demi-Glace
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 2 (15-ounce) cans of red kidney beans, drained
  • 2 Duck Leg Confit, skin removed and meat shredded off the bones
  • Shredded white cheddar cheese, for serving (optional)
  • Sour cream, for serving (optional)
  • Chopped scallions, for serving (optional)
Recipe notes
This quick and easy chili recipe uses three types of duck charcuterie, a little beer, and plenty of fresh chile peppers for great depth of flavor and a hearty texture.
RECIPE Preparation
  1. Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Remove the duck sausages from the casings and sauté until nicely browned, breaking up the sausage into small chunks while cooking. Using a slotted spoon, remove sausages to bowl and set aside. Leave any rendered fat in the pot.
  2. Add duck bacon to the pot along with onions, garlic, red pepper, celery, poblanos, jalapeño, oregano, chili powder, paprika, cumin, and cayenne, stirring well to coat; sauté about 3 minutes. Stir in tomato paste, mixing well. Reduce heat to medium and sauté until vegetables have softened and mixture is very fragrant, about 5-7 minutes.
  3. Carefully stir in beer and increase heat to high; cook about 2 minutes, then add demi-glace, tomatoes, and bay leaves; season with salt and pepper. Bring mixture to a boil then reduce heat and simmer, stirring occasionally, for about 15 minutes.
  4. Stir in the drained beans, shredded duck confit, reserved duck sausage, and cook, stirring occasionally, for about 25 minutes more. Remove bay leaves and discard. Taste for seasoning and add salt and/or pepper, if desired. Serve chili with your favorite chili fixings – we like white cheddar cheese, sour cream, and chopped scallions.

Recipe Tips: Although quick enough for a weeknight dinner, the flavors of this chili will deepen if made 1 day ahead. Our Chicken Leg Confit can be used in place of duck if desired. Our recipe for Cast Iron Cornbread with Bacon makes a great side dish.