3 Cooked Maple Leaf Farms Duck Leg & Thighs

2 Tablespoons Extra Virgin Olive Oil

1 Cup Red Onion, diced

1/2 Cup Each Celery & Green Pepper, diced

2 Cloves Garlic, minced

1/2 Teaspoon Cumin

2- 14.5 Ounce Cans Diced Tomatoes

1-14 Ounce Can Garbanzo Beans, undrained

1 Teaspoon Oregano

1 1/2 Teaspoon Chili Powder

1/4 Cup Mole Sauce

12 Warm Flour Tortillas

2 Tomatoes, medium dice

1/4 Cup Chopped Cilantro

1 Cup Chopped Green Onion

2 Avocados, sliced (sprinkled with lemon juice)

2 Cups Sour Cream

1. Remove duck meat from legs; shred.

2. Saute onion, celery and peppers in oil until lightly brown. Add garlic; cook 1 minute. Add cumin, tomatoes, beans with juice, oregano, chili powder and mole sauce. Cook over medium low heat until thickened. Add duck; simmer 10 minutes.

3. Pour duck chili into serving bowl. Serve hot surrounded by tortillas and toppings.

Note: Use the leg and thigh from a Roast Half Duck. Or use Duck Leg Confit or Simply Duck Duck Legs. You can also prepare your own roasted duck legs from scratch.