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

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