Preparation

1. Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Remove the duck sausages from the casings and sauté until nicely browned, breaking up the sausage into small chunks while cooking. Using a slotted spoon, remove sausages to bowl and set aside. Leave any rendered fat in the pot.
2. Add duck bacon to the pot along with onions, garlic, red pepper, celery, poblanos, jalapeño, oregano, chili powder, paprika, cumin, and cayenne, stirring well to coat; sauté about 3 minutes. Stir in tomato paste, mixing well. Reduce heat to medium and sauté until vegetables have softened and mixture is very fragrant, about 5-7 minutes.
3. Carefully stir in beer and increase heat to high; cook about 2 minutes, then add demi-glace, tomatoes, and bay leaves; season with salt and pepper. Bring mixture to a boil then reduce heat and simmer, stirring occasionally, for about 15 minutes.
4. Stir in the drained beans, shredded duck confit, reserved duck sausage, and cook, stirring occasionally, for about 25 minutes more. Remove bay leaves and discard. Taste for seasoning and add salt and/or pepper, if desired. Serve chili with your favorite chili fixings – we like white cheddar cheese, sour cream, and chopped scallions.

Recipe Tips: Although quick enough for a weeknight dinner, the flavors of this chili will deepen if made 1 day ahead. Serves 6.

Recipe via https://www.dartagnan.com/duck-chili-recipe.html