Ingredients:
1 lb duck fillets, cut into bite sized pieces
2 onions, chopped
2 carrots, chopped
2 celery branches, chopped
1 red bell pepper, chopped
1 long green chili, chopped
4 large garlic cloves, chopped
2 tbsp olive oil
1 tbsp crushed bird?s tongues chillies or crushed red pepper
2 tsp cumin
1 tbsp paprika
1 tbsp oregano
1 bay leaf
1 can each, kidney beans, chick peas, white beans
1 cup espresso
4 small squares dark chocolate, grated
1 large can of whole tomatoes
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Preparation:
Saute the vegetables and duck in the olive oil for 10-15 minutes. Add the chillies, cumin, paprika, oregano and bay leaf and blend cooking for 3 minutes. Add the beans, espresso, chocolate and tomatoes, bring to a boil and simmer for 1 1/2 hours. Serve with warm flour tortillas.
Wine suggestion: Beaujolais Village
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