Duck Chili

[bill herian]

They only problem I have with shooting a coot now is they aren't very fun to shoot, not much sport in it.

I got over the whole sporty shooting thing a long time ago. Dead is dead. How it gets that way is up to the bird, not me.

[Olly]

They only problem I have with shooting a coot now is they aren't very fun to shoot, not much sport in it.

I got over the whole sporty shooting thing a long time ago. Dead is dead. How it gets that way is up to the bird, not me.

I don't care about the ethics of shooting a bird on the water I do it all the time. It's just flat out more fun when they're in the air.

[GadwallGetter530]

When I hear people say that divers taste like shit I think two things.

This person doesn't shoot as many ducks as they claim or this person doesn't eat any of the ducks they shoot.

They all taste the same to me too. Just like flying liver.

Boot and I had a spot several years ago where we used to shoot the hell out of the golden eyes. Easy limits most days. Thats where the bacon wrap poppers were truely perfected.

[assateague]

Nope.

[GadwallGetter530]

[sws002]

There is a damn good recipe on here somewhere, believe Laguna Madre posted it, I'll find it and bump it for you.

[sws002]

Done. I've even used this recipe on snow geese and fed it to unsuspecting coworkers with raving reviews.

[HighDesertDuck]

It is New Mexico style chile. Caution with the chile if you are spice "sensitive". If that's the case use mild chile or reduce chile and use green pepper to control the heat. We make this all the time. Always a crowd pleaser. Use hatch green chile for best results. Cheers.

6-7 cups skinless duck breasts fillets cut into 1 inch cubes
1/4 cup olive oil
4 cup rough chop green chile
2 cup yellow onion chopped
5 cloves garlic chopped
1 tbsp ground cumin
2 tsp dried oregano
1/4 Tsp ground cinnamon
2-3 qt chicken stock
2 tbsp honey
1 tbsp lemon juice
1/2 cup cilantro

Heat 1/2 oil in 8 qt pan. Add duck and brown 5-6 minutes. Remove browned meat. Heat remaining oil and add chile and onion. Cook until chile is lightly (very lightly) browned and return meat to pot. Add garlic and next 5 ingredients (stock should be added to cover the ingredients) Bring to a boil, stir well cover and reduce heat to low. Simmer 2-3 hours. Stir occasionally. Once meat is tender stir in cilantro and juice. Cook uncovered 20 minutes to thicken. Garnish with diced tomato, onion or cheese. Serve with tortilla.

[Mornin Beef]

Nope.

Hahahahaha

[vincentpa]

What are yall's best recipes for Duck Chili? Lady is coming in town and I want to make it for her.

I don't have a crockpot so anything that you can cook without one is preferable

Duck chili? Are you taking her to a monster truck show afterwards?seriously, chili for your, what she to you again, Future baby momma or respectable wife?

[3legged_lab]

I like ground because it seems to "soak up" the chili flavor. When you eat chili with hunks of beef in it, when you eat a piece of it, you may as well be chewing on pot roast. Flavorless.

If its not ground it might as well be stew.

[aunt betty]

Y'all a -1 in helpfulness.

Chilli is something you can't fuck up. Personally I would grind the duck meat into a ground because that's what I like and then make it the same way you make whatever your favorite Chilli is.

Try throwing some already grilled or smoked meat into the mix. The smoky flavor....mmmmm.
Give it a try.

[assateague]

I like ground because it seems to "soak up" the chili flavor. When you eat chili with hunks of beef in it, when you eat a piece of it, you may as well be chewing on pot roast. Flavorless.

If its not ground it might as well be stew.

Excellent. Never thought about it that way, but I will now. Henceforth, when someone gives me "chili" with hunks of meat in it, I will compliment them on their Mexican Stew. I like that approach.

[don taylor]

My recipe. Made 2 cookbooks and won a contest with it.

http://www.duckhuntingchat.com/forum/vi ... 1&t=158650

[aunt betty]

I like ground because it seems to "soak up" the chili flavor. When you eat chili with hunks of beef in it, when you eat a piece of it, you may as well be chewing on pot roast. Flavorless.

If its not ground it might as well be stew.

Excellent. Never thought about it that way, but I will now. Henceforth, when someone gives me "chili" with hunks of meat in it, I will compliment them on their Mexican Stew. I like that approach.

Yeah, and you can start calling what you make Mexighetti. Oregano...probably the Mexican shit.

[assateague]

"Mexighetti". I like that one, too. I love putting my chili on spaghetti noodles, but never had a name for it before. Thanks!

[Laguna Madre]

I cook about a pound and half of thick cut peppered bacon then cube up the duck breast and cook it in the bacon grease. I then add the bacon and duck into a crock pot and add one can of ranch style beans, jalepeno's, poblano's, Serrano's, hatch green chili's, red and green onion and 1 can of rotel diced tomatoes with lime and cilantro and my chili seasoning with about 2 cups of water. I then cover and simmer for about 8 hours while occasionally stirring. I then garnish with some fresh cilantro and cheddar and serve with jalapeno cornbread. I mainly shoot divers down here on the coast and they are delicious as the meat in chili.

[don taylor]

"Mexighetti". I like that one, too. I love putting my chili on spaghetti noodles, but never had a name for it before. Thanks!

Chili with noodles has a name. It's called Skyline Chili

[aunt betty]

"Mexighetti". I like that one, too. I love putting my chili on spaghetti noodles, but never had a name for it before. Thanks!

I think my little brother coined that term. My mom had very creative ways of stretching leftovers and yeah, Mexighetti was on the menu in 1967. Damn.