Considering the miserable weather we're experiencing here today thanks to hurricane Ian, it's time for some chili. I found this recipe on the D'artagnan website and thought I'd give it a go.
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.
We've got friends coming over tomorrow to help sample this fowl food offering but I'm making it today so the flavors will meld overnight. I'm also making it this morning in case we lose power this afternoon. I can always heat it up on the gasser if power is still out tomorrow when guests arrive.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
Very interesting. I would not have thought of duck as an ingredient for chili. I will have to give it a try.
The recipe reminded me of a very good duck bacon carbonara recipe I got from them a few years ago. I looked it up https://www.dartagnan.com/easy-duck-...ra-recipe.html
It changed considerably from when I made it. Mine had pancetta, shallots, Gruyeres cheese, and black truffle oil. But no eggs, so maybe not a real carbonara.​
Definitely fowl play afoot here, but it looks like you turned it into poultry in motion. OK, maybe not so much motion. Looks like you'd have to get up at the quack of dawn to do all that prep work... would make for a fine duckumetary.
Looks like we have a winner! How did you find the recipe experience - anything ambiguous or hard to follow, did you change anything? Or all according to plan?
Lots of mise en place and prep work, about 1.5 hours for me. But, I like to take my time to stay in the zone. This was my first time making it so I followed the recipe precisely. Not sure I would change anything.
I am so glad to provide such a rich web of pun material for everyone. No feather weights here and no one winging it. And, no faux pas with the foie gras. Well done, y’all.
Awe man, that is outstanding! That just set the table for me in a cook I’m doing for a gang that wil be repairing our deer camp. Most of the "stands" were wrecked by high winds felling tons of trees. I’m going to cook a chicken, venison, pork chili with CI skillet corn bread. Thanks fer the inspiration.
I think the venison could give this duck chili a run for the money in terms of richness of flavor. You should try this recipe sometime too and compare. It ain't a cheap chili with all the duck stuff bought online.
Comment