This recipe is amazing. Never found anyone that didn't like it, even those that have never eaten game before. DUCK CHILI 1 pound bag black beans 1 medium duck 1/2 cup soy sauce 2 tablespoons honey 1 1/4 teaspoons cumin seeds 1 1/4 teaspoons dried oregano 1/2 teaspoon dried sage 1 bay leaf 4 scallions, chopped finely 1 red bell pepper, chopped 1 green bell pepper, chopped 2 jalapeno peppers, finely chopped 1 tablespoon olive oil 4 cloves garlic, minced 1 onion, finely chopped 2 cups canned stewed tomatoes, chopped 2 tablespoons dried parsley 3 tablespoons fresh cilantro 1 teaspoon paprika salt and pepper to taste 1 1/2 tablespoons red wine vinegar 4 cups bean cooking liquid Sort and rinse black beans. Place in heavy pot, cover with cold water (at least 2 inches above level of beans). Bring to a boil; simmer until tender (about 1 1/2 hours) adding more water if necessary. When tender, drain beans, reserving 4 cups of the bean cooking liquid. Heat oven to 375 degrees. Sprinkle duck with seasonings of choice. Cook for 1 3/4 hours to 2 1/2 hours (until meat no longer is pink). Combine honey and soy sauce, heat in microwave to melt honey. Pour mixture over duck during last 10 minutes of cooking. Carve duck into 1/2-inch pieces. Toast cumin seeds lightly in heated skillet about 2 to 3 minutes; crush finely. Combine with the oregano, sage, bay leaf and scallions and set aside. Heat olive oil in skillet, add garlic and onion and sauté until translucent. Add green, red and jalapeno peppers. Sauté 1 to 2 minutes. Remove vegetables with a slotted spoon to heavy pot. Add duck and seasonings to sautéed vegetables. Add remaining ingredients to duck-vegetable mixture. Bring to boil, then simmer until duck is tender (about 1 hour). Add beans near end of cooking time to heat through. Serves 6.