In saucepan, simmer duck in beer until meat is very tender. Remove duck from beer and set aside until cool enough to handle. Remove meat from bones, discarding bones. Mix meat with barbecue sauce and more beer until the sauce has thickened and reduced to a manageable amount. Serve meat on sandwich rolls or hamburger buns. Great with chips!
Shell Bleiweiss Barrington, IL
Roast or pressure-cook ducks. Cool ducks; remove meat and cut into bite-sized chunks, discarding bones. Prepare smoker or covered grill. Place onion slices and tomato halves onto racks that have been lightly sprayed with nonstick spray. Toss some wood chips on the fire and smoke vegetables for 45 minutes. Ducks and vegetables may be prepared 1 or 2 days in advance; refrigerate until ready to cook chili.
In medium saucepot, brown pork over medium heat, stirring to break up. Stir in garlic, and salt and pepper to taste. Add smoked tomatoes, and onions, and flour, cumin and chili powder; mix well. Add duck meat, broth, tomato sauce and beans. Mix well and simmer for 45 minutes. Stir in parsley and check seasoning; add additional chili powder if desired (for really spicy chili, also add up to a tablespoon ground cayenne pepper). Garnish with shredded cheese and sour cream.
Michael Gordon Venice, FL