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Duck and Red Wine Chili




Source of Recipe


the web


List of Ingredients




2 tbl vegetable oil
2 med -size garlic cloves finely chopped
2 med -size onions finely chopped
2 lb boneless, skinless duck breasts coarsely chopped
2 tbl medium-hot pure chile powder
2 tbl sweet paprika
1 tbl ground cumin
2 cup dry red wine
1 x 14-1/2-oz. can crushed tomatoes
1 cup chicken broth
1/2 cup fresh italian parsley finely chopped
1 tbl dried leaf oregano
2 tsp sugar
3/4 tsp salt
1/2 tsp white pepper

Recipe



In a large saucepan, heat oil over medium heat. Add garlic and onions and saute until onions are translucent, 2 to 3 minutes. Add duck and saute until evenly browned, 5 to 7 minutes. Add chile powder, paprika and cumin and saute 1 minute more. Add remaining ingredients except rice, bring to a boil, then simmer until thick, 20 to 25 minutes. Serve over steamed rice.

Makes 4 to 6 servings.

NOTES : Duck and red wine are classic companions that happily welcome the spice of chili. For coarsely chopped duck meat, buy the breasts whole from your butcher. At home, cut them into chunks, put in a food processor fitted with the metal blade, and pulse several times until chopped into pea-sized pieces.