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Duck Breast and Wild Mushroom Chili, con frijoles April 18, 2009

Posted by pcorcoran in Duck, Entree, Mushrooms, Recipe, Soup.
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Breasts from 4 Pekin ducks, boneless and skinless
3-1/2 lbs. tomatoes, chopped
1 lb. yellow onion, coarsely chopped
12 cloves garlic, minced
3 tbsp. Gebhardt chili powder
3 tbsp. Hungarian paprika
1 tsp. dried oregano
1 tsp. ground sumac
1 tsp. onion powder
1 tsp. garlic powder
1 tbsp. sesame oil

12 oz. fresh wild mushrooms *
3 tbsp. butter
1 tbsp. cumin seed
1/2 tsp. coriander seed
1/4 tsp. dried thyme

1 lb. dried pinto beans
2 dried California chiles, shredded
1/2 tsp. black peppercorns
1 bay leaf
1 habanero pepper
2 qt. chicken stock
5 tbsp. sherry vinegar
juice of 2 limes
2 cups Italian parsley, coarse chop
salt

Duck Prep:
Dice the duck breasts.  Heat sesame oil in large stock pot on medium-high heat.  Add duck and cook for 10 minutes, stirring often.  Add onions and garlic, cook for another 10 minutes.  Add tomatoes, chili powder, paprika, oregano, sumac, onion powder and garlic powder.  Stir, reduce heat to medium, cover.  Stir every few minutes and prepare mushrooms.

Mushroom Prep:
Clean and chop the mushrooms.  In a small skillet, toast cumin seed and coriander seed over medium flame until displaying first signs of smoking.  Remove from heat, let cool for a minute.  Grind the spices in a mortar and pestle, and set aside.

Melt butter over medium-high heat in large skillet.  Add chopped mushrooms; add dried thyme and toasted spice mix.  Cook mushrooms until they have released most of their moisture, about 10 minutes.  Remove from heat; add mushrooms to duck and tomato mixture.

Chili:
Add chicken stock and 2 cups water to main stock pot.  Bring to a boil at maximum heat, stirring often.  Once boiling, add dried beans, dried chiles, black peppercorns, bay leaf, lime juice, and 2 tablespoons vinegar.  Add one cup parsley.  Mix.

Reduce heat to medium for 30 minutes, stirring occasionally.  For spicy chili, chop habanero pepper finely and add to stock pot.  For a milder chili, place the whole habanero pepper in a tea ball or cloth spice sack.

Reduce to very low heat, cover chili pot, and let cook for 8 hours.  Keep covered.  Stir thoroughly every 30-60 minutes.  Add water as needed if chili becomes too dry.

After 8 hours, remove the bay leaf from the chili.  Remove the habanero pepper if steeping in a tea ball, squeezing the juices back into chili and stirring well.  Salt the chili to taste.

Remove chili from heat and let cool to room temperature for a few hours or overnight.  (It’s ok to let it stand covered overnight at normal room temperatures.)

Before serving, bring chili back to a boil and stir in remaining cup chopped parlsey.  Enjoy.

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* For mushrooms, I used a combination of Hen of the Woods, King Oyster, and White Beech.  The White Beech retained their shape through the entire cook, so if you like seeing cute little mushrooms in your chili, this might be for you.  The other two varieties disappearing into the mix and therefore probably added more to the overall flavor.

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