This recipe was featured on the Everything But the Quack Episode of Emeril Green.
DCL
Yield: 4 to 6 servings
Ingredients: 1 tablespoon Olive Oil 1/2 cup onion, chopped 1/2 cup celery, chopped 1/2 cup carrots, chopped Salt Pepper 1 teaspoon chili powder 1/2 teaspoon cumin 2 cups canned Posole, drained 6 cups duck stock 2 cups roasted duck meat 1/4 cup diced red pepper, for garnish 1/4 cup chopped chives, for garnish
Method: In a medium saucepan, heat the olive oil. Add the onion, celery, carrots, salt, pepper, chili powder, and cumin. Saute for about 5 minutes until vegetables are slightly softened. Add the posole and the duck stock. Simmer for about 20 minutes or until vegetables are cooked through.
To serve, garnish with diced red pepper and chopped chives.
