My freezer is overflowing. I can't help myself; when I see a deal on meat at the grocery store, I buy it. Enough is enough. No more meat purchases until I clear everything out of the freezer.
I have a pound of ground duck left from my trip to Maple Leaf Farms, and a bag of white beans in the pantry. Cassoulet pops into my head - the classic French bean stew with duck confit and sausages.
I may have started started out with cassoulet, but by the time I was done, the pot was more Southwestern than French. It seems like all one pot meals turn to chili in my kitchen.
Was I disappointed? No! Rich duck meat, creamy white beans, and a hint of spicy heat? It's almost like I meant to make that in the first place.
Shhh. Like Julia Child said, no matter what happens in the kitchen, never apologize.
📖 Recipe Card
Pressure Cooker Duck and White Bean Chili
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
Description
Great northern beans pressure cooked from dry, then finished with ground duck, carrots, green chiles and fire roasted tomatoes.
Ingredients
Beans
- 1 pound dried great northern beans, sorted and rinsed
- 1 head garlic, top â…“ trimmed off
- 1 onion, peeled and halved
- 2 whole cloves, stuck into an onion half
- 1 bay leaf
- 1 teaspoon kosher salt
- 6 cups water
Duck
- 1 tablespoon vegetable oil
- 1 large onion, peeled and minced
- 2 large carrots, peeled and cut into 1 inch pieces
- ½ teaspoon kosher salt
- 1 pound ground duck
- 1 teaspoon kosher salt
- 1 (4 ounce) can green chiles, with juices
- 1 (15 ounce) can fire roasted diced tomatoes, with juices
- 1 teaspoon brown sugar
- Salt and pepper to taste
- Minced cilantro, for garnish
Instructions
- Pressure cook the beans: Put the beans, garlic, onion with cloves and bay leaf in the pressure cooker. Sprinkle with 1 teaspoon salt, and add the water. Cook at high pressure for 25 minutes (30 in an electric cooker), then quick release. Discard the onion, garlic and bay leaf.
- Cook the duck: While the beans cook, heat the oil in a large frying pan over medium-high heat until shimmering. Add the onion and carrots, sprinkle with ½ teaspoon salt, and sauté until softened, about 5 minutes. Add the duck and 1 teaspoon salt, and cook, breaking up any clumps, until no longer pink, about 5 minutes more.
- Add the chiles and tomatoes: Stir in the green chiles and tomatoes, and bring to a simmer. Turn off the heat until the beans are done.
- Pressure cook the chili: Pour everything from the pan into the pressure cooker. Cook at high pressure for 5 minutes, then quick release. (Or cook for 3 minutes, and let the pressure come down naturally, about 15 minutes.)
- Season and serve: Stir in the brown sugar, then add salt and pepper to taste. It will need salt; I added about 2 teaspoons more, a half teaspoon at a time. Serve sprinkled with cilantro.
Equipment
Buy Now → Notes
Equipment: A pressure cooker (I use an Instant Pot) and a large frying pan.
No pressure cooker? Use a large Dutch oven. Simmer the beans in 8 cups of water for about 1 ½ hours, until tender, then add the duck mixture and simmer for 30 minutes.
Can't find ground duck? Use meatloaf mix (ground beef and pork), or ground turkey or chicken.
Make-ahead beans: Cook the beans, then refrigerate for a couple of days or freeze for up to 3 months. Reheat, and continue with the chili. Or, cheat with 4 cans of great northern beans, rinsed, plus 2 cups chicken broth.
- Prep Time: 10 minutes
- Cook Time: 1 hour
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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