4 - 6 ppl
1 DUCKCHAR Moulard Duck Breast, hand ground
1/8 cup chili powder
3 tablespoons duck fat (or olive oil)
1 tablespoon garlic, minced
3 carrots, thinly sliced
1 tablespoon cumin
1 tablespoon paprika
1/2 tablespoon oregano
8 ounces tomato sauce or puree
1 cup beef broth
1 tablepoon cider vinegar
9 ounces kidney beans, rinsed and drained
1 green bell pepper, chopped
1 cup white mushrooms, chopped
Step 1 - Hand grind the duck. Place DUCKCHAR Moulard Duck Breast in freezer for about 5 minutes. Remove and then grind with a sharp knife. Cut into thin slices across the width and then cut again across the length of the breast. Finish by chopping until you have a nice, coarse grind. Don't overdue it, the ground meat is better with some texture.
Step 2 - In a large dutch oven, heat oil over medium-low heat and add onions. Cook until soft - about 10 minutes.
Step 3 - Add garlic and carrots and cook for 5 minutes.
Step 4 - Increase heat to medium and add ground DUCKCHAR Moulard Duck Breast. Break up and stir until fully browned.
Step 5 - Add red pepper flakes, cumin, paprika, chili powder and oregano. Then cook for 3 minutes. Next, add broth, vinegar, and tomato sauce. Stir, then simmer covered for 40 minutes.
Step 6 - Add mushrooms and bell peppers. Simmer for 15 more minutes. Serve immediately. Enjoy.