Asian Five Spice Duck Chili #SundaySupper

 Next time you’re in the mood for chili, give it some flair with Asian Five Spice Duck Chili topped with duck skin cracklins. 
Asian Five Spice Duck Chili from The Girl In The Little Red Kitchen

Chili is an interesting dish.  It’s probably one of the few meals that vary from region to region, gets in a heated debate on beans vs. without (I’m in the without camp) and has cook-offs big and small dedicated solely to it. 

I never really grew up eating chili, it just wasn’t something my mom made.  We ate plenty of traditional meals found in suburban homes but this was always left off the menu.  I’m not sure if it was my refusal to eat beans of any kind (okay scratch that, I do like green beans and chickpeas as long as it becomes hummus) or if mom herself wasn’t a fan.  Maybe it’s because we didn’t have a palate for spicy foods.  

Whatever the reason, my introduction to chili came late in life and even then it took time to really start to like it.  Some people make huge batches every week to stock their freezer with. I probably make it once a year. 

Asian Five Spice Duck Chili from The Girl In The Little Red Kitchen

Insert our #SundaySupper theme today.  Not only are we making chili, we are actually having a virtual chili cook-off where you – yes YOU will have the chance to vote for the best sounding/looking/imagine tasting chili.  What does the winner get? A ticket to the Food and Wine Conference in Orlando this summer.  Pretty awesome huh? 

What’s somewhat interesting about my recipe today is the fact I’ve had the idea for my Asian inspired duck chili for a few years now but it took our chili cook-off to make it!  I probably could have shared it when the idea first came to me but I was saving it for the Brooklyn Chili Takedown.  Life and lack of time got in the way and well I just never competed the last two years.  I can safely say though, I’m really glad I a) finally made this and b) waiting for this competition to share it!

Asian Five Spice Duck Chili from The Girl In The Little Red Kitchen

The flavors are incredible unique and different, yet familiar at the same time.  The first bite you have that familiar, comforting chili taste.  The second bite the Asian inspired flavors start to come out, soy sauce, sesame oil, ginger, lots of garlic. You know what I’m getting at.  Can you smell it?  I wanted to make sure the best part of duck wasn’t wasted here, so I took all that duck skin and made some crispy cracklins to top the chili.  It’s an explosion of flavor and texture. 


Asian Five Spice Duck Chili

1 hr, 30

1 hr, 30

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  • 3lbs duck breast
  • 1/2 cup cornstarch
  • 1 teaspoon Chinese Five Spice Powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon white pepper
  • 1 medium onion, diced
  • grapeseed or other neutral oil
  • 2 carrots, diced
  • 3 garlic cloves minced
  • 3 teaspoons fresh ginger, minced
  • 1 14.5oz can chopped tomatoes with green chiles
  • 1 1/2 cups chicken stock
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon sriracha
  • 1 teaspoon sweet chili sauce
  • 1 teaspoon Chinese five spice powder
  • 1 teaspoon chili powder
  • 1 teaspoon white pepper
  • 1/2 teaspoon kosher salt
  • For the cracklins
  • duck skin removed from duck breasts
  • 1/4 cup water
  • salt to season


  1. Using a sharp knife, remove the skin from the duck, making sure not to cut away too much meat. Set aside.
  2. Cut the duck breasts into 1/2 inch chunks. In a small bowl mix the cornstarch with 1 teaspoon Chinese five spice powder, kosher salt and white pepper. Coat the duck in the cornstarch mix and shake off any excess.
  3. In a dutch oven over medium heat, drizzle some grapeseed oil and heat until it just starts to smoke.
  4. Brown the duck on all sides and remove.
  5. If necessary add a little more oil to the dutch oven and add the onions and carrots to saute until soft and the onions are translucent - about 5-7 minutes.
  6. Stir in the garlic and ginger and cook for 30 seconds.
  7. Place the duck back into the dutch oven, pour in the chopped tomatoes, chicken stock, soy sauce, sriracha and season with sweet chili sauce, Chinese five spice powder, chili powder, white pepper and kosher salt.
  8. Bring to a simmer and reduce heat to low. Cover and let cook for 45 minutes to 1 hour.
  9. While the chili is simmering, cut the duck skin into strips 1/4 inch wide and 1/2 inch long.
  10. Place into a medium sized heavy bottom pot and pour in 1/4 cup water. Turn the heat to medium and cover.
  11. After 10-15 minutes you'll start to hear crackling, that's the fat rendering off the duck skin. It will start to darken and you may want to flip some of the skin around after 20-25 minutes making sure every bit crisps up.
  12. Cook the cracklins for 45 minutes to 1 hour total. You want them to be medium dark brown and completely crisp. Remove with a slotted spoon to drain on paper towels. Season generously with kosher salt.
  13. See below note on how to save the rendered duck fat.
  14. Serve the chili over a bowl of jasmine rice, topped with duck cracklins and additional sriracha sauce on the sauce.
Recipe Type: Main


After making the cracklins you'll be left with the bonus of rendered duck fat. Don't let this go to waste. Let the fat cool completely and strain it through a fine mess sieve. Store the duck fat in a jar in your fridge for a month or freeze indefinitely in a freezer safe container.

 Asian Five Spice Duck Chili from The Girl In The Little Red Kitchen

While I know you are clearly going to be voting for my chili (oh which you can do at the Sunday Supper Movement website).  Here are the rest of the chili recipes competing in #SundaySuppers first ever chili cook-off! 

Will YOU be a part of the #SundaySupper Chili Cook-Off judges panel this week? Voting is live at the Sunday Supper Movement Online Community Magazine starting now and concluding (fittingly) on February 27 – National Chili Day! Browse the submissions and cast your vote by clicking HERE! Beef and Bison Chili

Pork Chili

Chicken, Duck, and Turkey Chili

Mixed (meat combo) Chili

Fish and Seafood Chili

Vegetarian Chili


Best Wines To Pair with Chili #SundaySupper from ENOFYLZ Wine Blog Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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59 thoughts on “Asian Five Spice Duck Chili #SundaySupper

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  8. Renee - Kudos Kitchen

    These chili recipes are getting better and better. I’ve been going down the list of entries and yours is a real stand-out for me. So unusual and creative with the duck. Good luck with the contest. I’ll bet you have a real shot to win!

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  20. Laura

    Wow you really took this to the next level with this duck chili. It is moments like this that I get sad this is just a virtual competition because I could eat this right through the computer screen. Is it wrong to vote for someone besides yourself for best dish? 🙂

  21. Soni

    Such a unique take on chili with some of my favorite flavors!!Love the Sriracha and the oriental sauces and spices!I bet this would be a winner in any cook off 🙂

  22. Nancy @ gottagetbaked

    Ok, you had me at duck skin cracklins. Can I have a giant bowl of this incredibly unique, flavourful chili with a side bucket of the cracklins? You never cease to amaze me with your creativity, Susan. And I hope to see you at this year’s F&W Conference. It’s about time we get together, eat ‘n gab in real life!

  23. Joanne

    Looking back, I wouldn’t call what my mom made “chili”, but it was still tasty. Though, I am LOVING the Asian fusion flavors you put in this version! Such a fun dish!

  24. Courtney @ Neighborfood

    I LOVE that you topped this with duck cracklins! What a wonderful idea! And the Asian flavors sound like a great twist on this classic. I never liked beans growing up either so when my mom made chili she just put green beans in it instead! I still love chili with green beans in it. 🙂

  25. Bea

    Okay – I confess to have eaten duck maybe once and I just do not remember the taste. Yes, it is true!!! – Susan, your Chili sounds absolutely amazingly fantastic out of this world. How is the spice level? I will have to give it a try, what do you think about using chicken instead of duck?

  26. Carla

    Oh of course you would make duck chili! Confession: I’ve never made duck before. I may have eaten it once or twice at a Chinese buffet (does that even count?). I’m pinning this for when I can buy duck breast some day.

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