Posted by: Jacques | January 20, 2010

Braised Duck with Red Chile Broth

Serves 4 as a hearty one pot meal or more as warming soup to start a meal.

Use fresh ingredients for your sofrito

Start with a whole duck. Cut it into pieces with the skin on and leave the bones in while it cooks

1 whole duck

1 medium onion (chopped)

1 large red hot pepper or a few small ones (seeded and chopped)

6 cloves of garlic (peeled and chopped)

2 ripe tomatoes (chopped)

2 celery stalks (chopped)

1/4 cup chile powder (it is best to make this yourself by toasting and grinding dried red chiles)

1 Tbs ground cumin

1 Tbs ground coriander

1tsp ground annato seed

1 beer

1 galon duck stock

1 cup dried chick peas (soaked in warm water overnight)

4 bay leaves

Start by cutting up the duck into workable pieces. Brown the duck in the bottom of a stock pot. It should have enough of its own fat that you do not need to add any oil.

Once the duck has a little bit of color add your sofrito (onions, peppers, garlic, tomatoes, celery) and sautee everything together.

Give the onions and garlic a chance to get golden brown and then add the red chile powder along with the cumin, coriander and annato seed.

The sofrito will probably start to stick to the bottom of the pan. At that point you can deglaze with some beer.

Cook the beer down until the sofrito starts to fry again. Then add some duck stock, pre-soaked chickpeas and a few bay leaves.

Simmer everything together for a couple of hours until the chick peas are tender and the duck meat is falling off of the bones.

Remove the pieces of duck from the soup and take the meat off of the bones. Return the meat to the pot with out the bones.

The soup is now ready to garnish with cilantro and serve, but you could add some vegetables like potato, or chayote. It’s also nice with some rice on the side.


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