Duck Chili and Garbanzo Wraps


Serving Size {12 servings}


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


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1. Remove duck meat from legs; shred.

2. Sauté 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. You can also prepare your own roasted duck legs from scratch. Maple Leaf Farms Ground Duck Meat may also be used in this recipe.

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