Title: Linda Purl's Duck Chili with Winter Vegetables
Categories: Chili Ethnic Meat Poultry
Yield: 8 Servings
| 1 | | Vegetable oil |
| 1 | | Duckling, about 4 lbs. |
| 2 | tb | Olive oil |
| 1 | lb | Onions, finely chopped |
| 1 | | Turnip, grated |
| 6 | | Carrots, grated |
| 1 | cn | Crushed tomatoes (16 oz) |
| 12 | oz | Chicken broth |
| 1 | tb | Chili powder, or to taste |
| 1 | ts | Cumin, or to taste |
| 1 | cn | Kidney beans (16 oz) |
| 1 | lb | Frozen or canned peas |
| 2 | md | Green peppers, seeded and diced |
| 2 | md | Red pepper, seeded and diced |
| 1 | | Cooked rice |
Preheat oven to 350'F. Coat a small roasting pan with vegetable oil. Place
duckling in pan and cook for 3 hours. Allow duck to cool. Separate meat
from bones and dice. Place in large pot with olive oil, onions, turnip, and
carrots and saute for 15 minutes. Add remaining ingredients and let simmer
for 15 minutes. Serve over rice.