i shoot a lot of coastal ducks. while they are puddle ducks. mallards, widgeon, teal, etc. they taste like a combination of ass and mud.
this is a killer way to off a few duck breasts and pawn it off on your friends. they'll love it...and you don't have to eat 'em all. lol. this is especially handy when you end up with over 100 ducks a year.
It helps if you have some basic chili making experience already as a lot of this is "add to taste".
you will need:
-2 or 3 medium to large duck breasts (4-6 fillets marinade or prepare however you prefer...i will provide my marinade at the end of the recipe)
-2 packages of black beans
-1 Habanero pepper
-ceyanne pepper (powdered...not the actual pepper)
-1 can of diced green chilis (or dice your own)
-1 can of diced jalapenos (or dice your own)
-1 large sweet or yellow onion (diced)
- salt and pepper
-large can of tomato sauce (26 ounces i think they are)
-couple of heaping tablespoons of brown sugar. (2 or 3 ought to do)
prepare the beans according the directions on the package. usually requires to soak overnight. during this time i usually marinade my duck breasts.
when beans are ready. add the tomato sauce and about half a can of water. you can add moer tomato sauce if you like a thinner chili (you'll need to have more than the one can if you do.)
once you have the sauce on the beans and everything is about the right thickness...add the habanero (whole) and the diced jalapenos, green chilis, and onion. simmer on low heat.
cut your duck breasts into bite size pieces and brown in frying pan. add to chili.
add a heathy ammount of chili powder (probably around an 1/8th of a cup) and a teaspoon of ceyanne pepper powder and the brown sugar.
add a tablespoon of salt and a teaspoon of pepper.
cover and simmer on low heat for an hour stiring every 10-15 minutes.
add more chili powder - ceyanne - salt/pepper as needed.
continue to simmer for about 4 hours stiring occasionally and adding ingredients to taste.
the taste of the chili powder and heat from the cayenne pepper / habanero increase over time. so be careful with what you add after the first hour.
the chili is ready to go ...serve with a cold beverage. preferably the adult kind, but anything will do.
this is a HOT chili. to reduce the heat, take out the habanero pepper after 1 or 2 hours and cut down on the ceyanne pepper.
for the duck breasts - i soak them in salt water for 4 hours then rise and marinade them overnight in worshestishire (sp??) sauce and 2 cloves.
Friends Don't Let Friends Shoot Mossbergs.