CHILI DUCK RECIPES

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WILD DUCK GUMBO RECIPE: HOW TO MAKE IT



Wild Duck Gumbo Recipe: How to Make It image

Our family and friends just love this delightful, rich gumbo - it's such a unique way to serve this wild bird. We like that the meat is tender but not greasy. With all the wonderful spices, this gumbo is a flavorful main dish. -Doris Heath, Bryson City, North Carolina

Provided by Taste of Home

Categories     Lunch

Total Time 02 hours 05 minutes

Prep Time 60 minutes

Cook Time 01 hours 05 minutes

Yield 16 servings (4 quarts).

Number Of Ingredients 18

2 wild ducks, cut up
1/2 cup canola oil
2/3 cup all-purpose flour
1 pound smoked sausage, sliced
2 cups chopped onion
1-1/2 cups chopped green pepper
1-1/2 cups sliced celery
2 tablespoons minced fresh parsley
1 tablespoon minced garlic
1 can (14-1/2 ounces) stewed tomatoes
2 bay leaves
2 tablespoons Worcestershire sauce
1-1/2 teaspoons pepper
1 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
2 quarts water
Hot cooked rice

Steps:

  • In a Dutch oven over medium heat, brown duck in batches in oil. Remove and set aside. Discard all but 2/3 cup drippings. Add flour to drippings; cook and stir over medium heat until brown, 12-14 minutes. Add sausage, onion, green pepper, celery, parsley and garlic. Cook for 10 minutes, stirring occasionally. , Stir in the next eight ingredients. Add duck; bring to a boil. Reduce heat; cover and simmer 60-75 minutes or until duck is tender., Remove duck. Cool. Debone and cut into chunks; return to pan. Simmer 5-10 minutes or until heated through. Remove bay leaves. Serve with rice.

Nutrition Facts : Calories 334 calories, FatContent 25g fat (8g saturated fat), CholesterolContent 73mg cholesterol, SodiumContent 584mg sodium, CarbohydrateContent 10g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 17g protein.

GREEN PORK CHILI RECIPE | BOBBY FLAY | FOOD NETWORK



Green Pork Chili Recipe | Bobby Flay | Food Network image

Provided by Bobby Flay

Categories     main-dish

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours 0 minutes

Yield 6 servings

Number Of Ingredients 11

2 red onions, chopped
1 pound tomatillos, husked, rinsed, and halved
3 jalapenos, stemmed, seeded and halved
2 garlic cloves
4 tablespoons canola oil
2 pounds boneless pork shoulder, cut into 1-inch cubes
5 cups chicken stock
1 cup chopped fresh cilantro leaves
Salt
Pepper
10 flour tortillas, warmed

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.
  • Meanwhile, in a large Dutch oven over medium-high heat, add the oil and heat. Brown the pork, in batches, until well-browned. When browned, add all of the pork back to the pan and cover with chicken stock. Add the roasted vegetables, cover the pan and place in the oven. Cook until the pork is very tender, about 1 1/2 hours.
  • While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree. Season, to taste, with salt and pepper. Serve with warm flour tortillas.

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