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Duck Confit Red Chili
ElevatedChef-Level

Duck Confit Red Chili

Duck confit shredded into a red chili with ancho and pasilla chiles creates an elevated, restaurant-worthy bowl. Rich duck fat carries the chile flavor like nothing else can.

🌶️🌶️🌶️🌶️🌶️
⏱
2.5h
Cook Time
🦆
Duck
Protein
📍
South
Region
Heat Level
🌶️🌶️🌶️🌶️🌶️
Medium Burn
Nutrition Per Serving
498
calories
per serving
27g
Protein
38g
Fat
11g
Carbs
3g
Fiber
Sodium465mg
Sugar2g
Estimates per serving (7 servings total) · Powered by Edamam
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Serving suggestions

Warm corn tortillas, a little cotija, cilantro — and pickled red onion, whose brightness cuts the richness and makes the dish sing.

Substitutions & tips

Store-bought duck confit makes this surprisingly easy; leftover roast duck works too, with a spoon of duck fat or butter for richness. A special-occasion bowl worth the effort.

Ingredients
4 duck confit legs
4 dried ancho chiles, rehydrated
2 dried pasilla chiles, rehydrated
1 large onion
6 garlic cloves
1 cup duck or chicken broth
1 tbsp cumin
1 tsp Mexican oregano
Salt
Warm tortillas and pickled red onion to serve
Steps
1
Toast and rehydrate dried chiles, blend into a smooth purée
2
Remove duck meat from bones and shred
3
Render duck fat from confit in a heavy pot
4
Sauté onion and garlic in duck fat until soft
5
Add chile purée and cook 5 minutes, stirring constantly
6
Add broth, cumin, and oregano
7
Stir in shredded duck and simmer 1 hour, serve with tortillas and pickled red onion

Chiles in this recipe

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