Instructions
Step #1 - If your duck is frozen, place in a refrigerator a couple day ahead of time to allow it to deforest. If you want, you can make a simple brine of 1 gallon of water and 1 cup of kosher salt, leaving the bird in the brine for 4 to 8 hours. I choose not to brine my duck with this recipe, with this fatty bird and slow cooking process, I dont think you need it. Rinse your duck and place in the refrigerator for one hour, allowing the skin to dry. If you are not using store bought Cajun Seasoning, use this time to make your own by combining all the ingredients listed for seasoning. Paprika, Garlic Powder, Salt, Cayenne, Onion Powder, Ground Thyme, Black Pepper and White Pepper.
Step #2 - Set your smoker to 225 and allow it to start getting hot. Place your preferred wood chips, in a small bowl of with water. I went with pecan wood because of the milder flavor, but Cherry and Apple wood would be good as well. Allow them to soak for about 30 minutes while you prepare the bird.
Step #3 - Take your whole duck and pierce the skin with a sharp object, being certain not to cut into the meat. This will help the fat render out while the duck smokes.
Step #4 - I sprayed the outside of my duck with Olive Oil cooking spray, then generously coated the outside of the bird with my Cajun seasoning rub.
Step #5 - Be sure to put a pan under the duck in the smoker to catch any drippings, you can use the collected duck fat to cook with later in this recipe. You can smoke your duck flat on its back, but I choose to smoke my duck upright to create a narrower profile and smaller target to catch drippings. Uncaught dripping can cause flare ups in your smoker, making it hard to maintain the desired temperature.
Step #6 - Place the duck in the smoker for about 4 hours at 225, until the temperature is about 165 degrees.
Step #7 - While the duck is smoking, heat 2 cups of water in a tea kettle until boiling. Put 2 tbsp of Café de Monde coffee grounds into a French press then pour in your two cups of boiling hot water over top of coffee grounds. Pour your fresh brewed coffee into a 12 oz mug or measuring cup. If you don't have a tea kettle or French press, just make 12 ounces of your favorite coffee.
Step #8 - Remove the stems and seeds from the dried Chili peppers ( Ancho, Guajillo , Arbol ). Tear the chili's into pieces and add to frying pan. You'll want to do this outside, on the grill, as the vapor from the peppers can irritate the eyes and lungs. Turn the heat to medium and let the peppers char in the pan. Optionally : I like my chili HOT, but you can reduce the heat in the chili by using less Chile De Arbol's. Try substituting 2 of the Chile De Arbol's for 1 Guajillo to reduce the heat in this chili.
Step #9 - Turn the heat off and pour in 12 oz of Café du Monde coffee. Let the peppers steep in the coffee for about 15 minutes.
Step #10 - While your peppers rehydrate. Chop up one Yellow onion, one Green bell pepper, two Jalapenos pepper, two Anaheim peppers and three cloves of garlic.
Step #11 - In a large Dutch oven, add 1 tablespoon of duck fat and set the burner to medium heat. Add chopped onions, peppers and garlic. Add let cook for 5 to 10 minutes, until the onions are translucent.
Step #12 - Cut your alligator sausage or summer sausage into 1/8 inch thick slices and add to the Dutch oven. Cook another 5 minutes.
Step #13 - Add 2 tbsp of flour and 1/2 teaspoon of Cajun seasoning and stir.
Step #14 - Add 2 cups of Chicken or Duck Stock, stirring to combine.
Step #15 - Take your rehydrated chilis and place in a blender with one cup of chicken stock, honey, brown sugar, cocoa powder and 3 of the Chipotle in Adobe Sauce, blend until you have a smooth red liquid.
Step #16 - Pour chili mixture into Dutch oven and bring everything to a boil. Reduce to a simmer and let cook for ten more minutes.
Step #17 - After the duck reaches 165, remove from smoker and let rest for 10 to 15 minutes. After it's rested, pull all the meat off the bone and shred with your hands, discarding any skin or fat.
Step #18 - Added shredded duck meat to chili and turn off heat.
Step #19 - Note : You can reserve the duck carcass to make a duck stock with for this recipe if you want to spread this out over a couple days. I elected not to make the duck stock and went with chicken stock instead.
Sweet and Spicy Cornbread
Step #21 - Preheat oven to 375. While the oven is preheating, add about 1 tablespoon of vegetable oil to a 10" cast iron skillet. Swirl the oil around in the skillet, making sure to coat the bottom and sides. Place the cast iron skillet in the oven while the oven preheats.
Step #22 - Mix all your dry ingredients in a mixing bowl, flour, cornmeal, sugar, baking powder, baking soda and salt.
Step #23 - When the oven has finished preheating, add eggs, buttermilk and chopped Jalepeno's and combine.
Step #24 - Remove the HOT cast iron skillet from the oven with an oven mitt and pour your corn bread batter into the skillet. Place the hot skillet back in the oven to cook for about 25 to 30 minutes. It's done with you can stick a toothpick into the center of the cornbread and pull it out and the toothpick still be clean.
Step #25 - Serve chili in a bowl topped with Green Onions, Jalapenos, Cheddar Cheese, Sour Cream and Buttermilk Cornbread.
