Duck and Apple Chowder with Sweet Potatoes and Green Chile

Grand Prize Soups & Stews Winner 1996 Chef Recipe Contest, Chef Andre Begnard

Serving Size {6 Servings}


1 - 5 Lb Maple Leaf Farms Whole Duck, neck and giblets removed

2 Ounces Olive Oil

2 Ounces Flour

1 Medium Onion, diced

1 Stalk Celery, diced

1 Red Pepper, diced

2 Poblano Chilies, roasted, peeled, seeded, diced

1 Jalapeno Peppers, minced

1 Tablespoon Minced Shallots

1 1/2 Teaspoons Minced Garlic

12 Ounces Ale, medium bodied

1 Quart Rich Duck Stock

2 Granny Smith Apples, peeled, cored & diced

2 Sweet Potatoes, blanched, peeled, diced

1 Bay Leaf

2 Tablespoons Creole Seasoning*

1 Ounce Worcestershire Sauce

As Needed Hot Sauce

As Needed Salt

As Needed Black Pepper

Creole Seasoning:

2 1/2 Tablespoons Paprika

2 Tablespoons Salt

2 Tablespoons Granulated Garlic

1 Tablespoon Black Pepper, ground

1 Tablespoon Cayenne Pepper

1 Tablespoon Onion Powder

1 Tablespoon Thyme, whole leaf

1 Tablespoon Oregano, whole leaf


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1. Roast duck following package directions; cool. Remove meat from bones; coarsely chop meat. Reserve bones for stock.

2. Heat oil; add flour. Cook to medium dark roux. Add onions, celery and red pepper. Cook until onions begin to soften. Add poblanos, jalapenos, shallots and garlic.

3. Add ale; mix well to slow cooking process. Add duck stock slowly, stirring constantly to avoid lumps.

4. Add duck, apples, sweet potatoes, bay leaf, Creole seasoning, Worcestershire, hot sauce, salt and pepper. Simmer 45 minutes to 1 hour. Season and serve.

*Creole Seasoning: Combine ingredients. Store unused seasoning in a covered container.

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