Spiced Duck Chili

This hearty duck chili combines tender shredded duck with a medley of beans and warm spices. Rooted in Gulf Coast cuisine, the dish balances smoky and spicy flavors, perfect for gatherings after a successful hunting trip. The beans, tomatoes, and peppers used are ideally suited to the Gulf's growing conditions (garden or locally grown).

  • Prep Time: 25 minutes
  • Cook Time: 1 hour

Ingredients

  • 2 duck legs
  • 1 can diced tomatoes
  • 1 cup kidney beans (garden or locally grown)
  • 1 cup black beans (garden or locally grown)
  • 1 bell pepper, diced (garden or locally grown)
  • 1 onion, diced (garden or locally grown)
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste

Instructions

  1. Slow-cook the duck legs with salt, pepper, and water until tender. Shred the meat and set aside.
  2. In a large pot, sauté onion and bell pepper until softened.
  3. Add chili powder, cumin, tomatoes, and beans. Stir well.
  4. Mix in the shredded duck and simmer for 30 minutes. Adjust seasoning as needed.
Back to blog