Wild Game Cookbook by David Kasabian

Author:David Kasabian
Language: eng
Format: epub
Publisher: Cool Springs Press
Published: 2015-05-15T00:00:00+00:00

Duck and Black Bean Chili

serves six to eight

1/4 cup (60 ml) vegetable oil

2 pounds (0.9 kg) skinless duck thigh or breast, diced

1 tablespoon (8 g) chopped garlic

1 onion, diced

1/2 cup (75 g) diced red bell pepper

1/2 cup (75 g) diced poblano pepper

1/2 cup (75 g) diced yellow bell pepper

1 cup Ancho Chili Purée (recipe follows)

1 tablespoon (6 g) toasted whole cumin

1 (14-ounce/400 g) can black beans, rinsed and drained

3 cups (700 ml) duck stock or chicken stock

Kosher salt to taste

Masa harina (or finely ground cornmeal) for thickening, as needed

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