Harvest Duck Chili with Masa

Prick a whole duck with a knife all over so to:
Brine marinate in 4TBSPs Of Salt Free Adobo and 8 leaves of white sage-chopped with enough water to cover the duck overnight in the fridge.

Soak each, all separately–1 1/2 cups of red cargamato beans, black beans and white kidney beans in 3cups of water and 1 tsp baking soda overnight.  Cook each drained and rinsed in 2qts water on low heat for 2hrs and cool to room temperature and keep aside until ready to add in recipe. 

Heat oven, 350 degrees
In a large roasting pan, place the duck, breast side down with 1qt of brine in the pan and roast for 1hour on the middle rack. After the first hour of roasting, using a baster, syphon out as much fat from the pan into a bowl for later. Turn the duck over on its back and add 2more cups of brine and roast for another hour. Turn off oven after the last hour and let the duck sit to room temperature, 2hrs. Keep the pan drippings.

2 TBSPsOlive oil, 1/4 cup Duck fat  
1 large yellow onion, diced
1 large red sweet pepper, diced
4 stalks celery diced

****heat oil & fat on med and sauté the onions, peppers and celery for 5-7 mins. Then add the following and toast for 2-3mins on LOW.****

5-6 garlic cloves chopped
2 dried ancho peppers
2 dried Guajillo chile peppers
1TBSP ground cumin
2TBSPS ground coriander
4TBSPS chili powder
**************************************************

****Lastly add these last ingredients and simmer on medium for 20-30mins, stirring from time to time
  
2TBSPS dark cocoa powder or 4ozs unsweetened dark chocolate  
4 large tomatoes, chopped
4cups hominy
1/2 cup diced red sweet pepper 
Pan drippings with 1qt water
All of the cooked beans, drained
Sea salt
Whole cooked duck, pulled and chopped
1/4 cup of masa flour(sprinkle & stir in)

Garnish:
1 whole fresh jalepeño pepper
Chopped Cilantro

Makes enough for 10-12 servings

**************************Serve with fresh Masa Corn Tortillas:

Fresh Masa Corn Tortillas

2cups white corn masa flour
1/2 cup flour
1TBSP baking powder
1tsp salt
2TBSPS duck fat
1 1/4cups buttermilk

Combine the dry and then rub in duck fat. Then mix in the buttermilk a little at a time until you form a soft dough, using a little extra flour if needed. Let it rest an hour.

Take a golf ball size amount of dough and roll out on a well floured surface to form tortillas. Or use a tortilla press.

Toast one at a time on a med high heated griddle, greased with a little smear of oil,  1/2 min on each side, golden brown spots for doneness.

Makes 12-14 5 inch round tortillas

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