Ingredients

• 1 (5 to 6-pound) duck
• 1/4 cup canola oil
• 1 pound ground pork
• 1 tablespoon finely chopped garlic
• 7 tablespoons Jan's Special spice, recipe follows
• 1/4 cup masa harina
• 1/2 cup all-purpose flour
• 1/2 cup beer
• 1 onion, finely chopped
• 1 red pepper, finely chopped
• 3 poblano chiles, finely chopped
• 1 jalapeno, minced
• 4 cups chicken stock
• 1 (4-ounce) can green chiles, chopped
• 2 corn tortillas, fried crisp or 8 tortilla chips
• Kosher salt
• 2 tablespoons chopped cilantro leaves
• 3 tablespoons lime juice
• 1/2 cup sliced scallions, for garnish
• 1/2 cup sour cream, for garnish
• 1 tablespoon cumin seeds
• 1 teaspoon coriander seeds
• 3 tablespoons kosher salt
• 1 tablespoon paprika
• 2 teaspoons freshly ground black pepper
• 1 teaspoon cayenne pepper

Instructions

1. Remove the duck meat from the bones. Remove the skin from the meat. Cut the meat into 1/4 to 1/2-inch cubes.
2. In a large Dutch oven, heat the canola oil over medium-high heat. Add the pork, cook until browned, about 5 to 10 minutes.
3. Add the chopped garlic and duck meat, cook until duck is browned, about 5 minutes. Sprinkle with ground spice mix, masa harina and flour. Cook, stirring, until flour is lightly browned, about 3 minutes. Add the beer, onions, red pepper, poblanos and jalapeno. Lower the heat to medium, add the chicken stock and chopped canned green chiles.
4. Crumble the tortillas or corn chips into a blender. Ladle out enough of the chili liquid to cover the tortillas in the blender. Blend until smooth. Add back to chili. Simmer until duck is tender, about 1 hour. Season, to taste, with salt. Keep on simmer until serving.
5. Remove from heat and stir in the chopped cilantro and lime juice. Serve, garnished with scallions and sour cream.
6. Heat a dry skillet over medium heat. Add cumin and coriander, cook until spices are fragrant, about 1 to 2 minutes. Transfer to a spice grinder, grind to a powder and transfer to a small bowl. Stir in remaining spices.