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Are you ready for a transatlantic journey? By revisiting this traditional dish from America, we invite you on a journey to discover the new world. This tasty encounter between this typical dish and the canard gras du Gers will take you to new horizons. the discovery of distant lands following the many families originally from the South West who migrated there.
Of course, you're familiar with this typically Mexican dish. No doubt, even, you have already tasted it. Oh yeah? Are you really that sure? Because this dish so intimately linked, in the popular imagination, to Mexico is actually native ... to the United States of America. And yes, we are talking about a Texas dish. In fact, a Mexican dictionary defined this dish in 1959 as "detestable food masquerading as Mexican, sold in the U.S.A. from Texas to New York." And while it's hard to know exactly where it originated, chili con carne did originate in this State in the southern United States of America, not in Mexico. It's kind of like attributing our foie gras de canard du Gers to Spain.
We invite you to follow in the footsteps of these migrants who set out on their adventure across the Atlantic. Our South West has, moreover, participated greatly in this migration. There are many variations of the recipe. And even the basic ingredients, meat and chili, vary greatly. While the meat is often minced beef, there are many recipes with other meats, especially poultry. As for chili, it is a mixture of spices, its composition is very variable. So we offer you a review of our own. With as meat, fattened duck from Gers, and the addition of Espelette pepper in the chili. A meeting of American flavors and the sweetness of the Southwest that will offer you a tasty result. Something to flatter your taste buds.
Ingredients : Duck meat (Gers origin - France), kidney beans, onions, Espelette pepper, garlic, chili, tomato paste, cooked broth (water, dish of beef ribs, duck necks and fins, pork rinds, parsley, carrots, celery, garlic, thyme, laurel, cloves, Rabelais spices, salt, pepper) potato starch.
Average nutritional values per 100g: Energy 494kJ/118Kcal; Fat 3.35g of which saturated fatty acids 1.13g; Carbohydrates 13g of which sugars 2.58g; Protein 7.13g; Salt 0.93g.
Oenologist's Opinion: our tasty chili con carne with Gers duck fat will pair nicely with a Madiran red wine.
