1.5 lbs. Maple Leaf Farms Skinless, Boneless Duck Breast Meat*, cut into 1 inch pieces

Vegetable oil

3 Tbsp. Ground cumin, divided

1 large Onion, chopped

4 Garlic cloves, minced

2 Jalapeño peppers, cored and minced

2 Red peppers, cored and chopped

3 Tbsp. Chili powder

1 Tbsp. Oregano

1 tsp. Cayenne pepper

1 tsp. Salt

24 oz. Dark beer

2 cups Chicken or duck stock

1 6-oz. can Tomato paste

28 oz. canned Tomatoes

24 oz. canned Great Northern beans, drained

8 oz. Corn niblets, drained

Tabasco sauce to taste

1. Heat 1 tablespoon oil in soup pot. Add duck meat – sprinkle with salt and pepper to taste and 1 tablespoon cumin. Sauté for 2 minutes, then flip over and sauté other side for another 2-3 minutes. Duck should still be pink inside. Remove duck from pot and set aside.

2. Add 1 more tablespoon of oil to soup pot. Add onions, garlic, jalapeños and red peppers and sauté for 3 minutes, stirring so garlic doesn’t burn. Stir in chili powder, 2 tablespoons cumin, oregano, cayenne pepper and salt; sauté 2 min. longer, stirring.

3. Add beer and stock to pot. Stir, scraping up the bits on the bottom of the pot. Add tomato paste and mix well. Add the tomatoes and duck; bring to a boil. Reduce heat and simmer 1 hr.

4. Stir in beans and corn; add Tabasco sauce to taste. Cook uncovered for 30 min. until chili is thick. Taste and adjust seasonings.