ElevatedChef-Level

Duck Confit Red Chili

Name: Duck Confit Red Chili
Total time: PT2.5H
Yield: 6-8 servings
Cuisine: American
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

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.

★★★★☆4.5 · 0 reviews

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By Epicurious Editors · Epicurious ↗

⏱

2.5h

Cook Time

🥩

Duck

Protein

📍

South

Region

Heat Level

🌶️🌶️🌶️🌶️🌶️

Medium Burn

Community Score

4.5

★★★★☆

0 reviews

Community Photos

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Ingredients

4 duck confit legsAmazon ↗

4 dried ancho chiles, rehydratedAmazon ↗

2 dried pasilla chiles, rehydratedAmazon ↗

1 large onionAmazon ↗

6 garlic clovesAmazon ↗

1 cup duck or chicken brothAmazon ↗

1 tbsp cuminAmazon ↗

1 tsp Mexican oreganoAmazon ↗

SaltAmazon ↗

Warm tortillas and pickled red onion to serveAmazon ↗

Steps

Toast and rehydrate dried chiles, blend into a smooth purée

Remove duck meat from bones and shred

Render duck fat from confit in a heavy pot

Sauté onion and garlic in duck fat until soft

Add chile purée and cook 5 minutes, stirring constantly

Add broth, cumin, and oregano

Stir in shredded duck and simmer 1 hour, serve with tortillas and pickled red onion

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