Linda purl's duck chili with winter vegetables
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable oil | ||
| 1 | Duckling, about 4 lbs. | |
| 2 | tablespoons | Olive oil |
| 1 | pounds | Onions, finely chopped |
| 1 | Turnip, grated | |
| 6 | Carrots, grated | |
| 1 | can | Crushed tomatoes (16 oz) |
| 12 | ounces | Chicken broth |
| 1 | tablespoon | Chili powder, or to taste |
| 1 | teaspoon | Cumin, or to taste |
| 1 | can | Kidney beans (16 oz) |
| 1 | pounds | Frozen or canned peas |
| 2 | mediums | Green peppers, seeded and diced |
| 2 | mediums | Red pepper, seeded and diced |
| Cooked rice | ||
Directions
"The first thing I ever cooked," recalls Linda Purl, star of the syndicated series ROBIN'S HOODS, "Was some butter cookies for Santa in a little kiddie oven. He always ate them - at least, they were gone in the morning."
Now, with a little kiddie of her own on the way, Purl no longer cooks for Santa - but she does cook Christmas dinner for her husband, screenwriter Alexander Cary. Her Duck Chili is anything by traditional. "I was raised in Japan, but now and them the Yankee in me comes out, which is where the chili fits in. And I like to cook with the seasons. This utilizes all of the wonderful, hearty vegetables available in the winter." Preheat oven to 350'F. Coat a small roasting pan with vegetable oil.
Place duckling in pan and cook for 3 hours. Allow duck to cool.
Separate meat from bones and dice. Place in large pot with olive oil, onions, turnip, and carrots and saute for 15 minutes. Add remaining ingredients and let simmer for 15 minutes. Serve over rice.
Submitted By MICHAEL ORCHEKOWSKI On 11-26-94