In our Nov/Dec Feast feature “Backyard Gourmets” we got you an invitation to the underground culinary party known as Deathmatch. Here, we’ve convinced Joe Ricchio, one of the event’s co-founders, to share his dish from the seven-course meal: Sweet Corn and Duck Soup with Smoked Chilies.

Joe's Sweet Corn and Duck Soup with Smoked Chilies

This is a take on a classic Mexican comfort food. We actually smoked, dried out, and ground fresh Poblano chilis to make Ancho powder, but a good quality store-bought brand is an acceptable substitute.

1 Tbl. Olive Oil

1 Small White Onion, Diced

2 Shallots, Diced

5 Garlic Cloves, peeled

3 Fresh Chilis - Preferably Cherry Peppers, Sliced

3 Cups Fresh Corn Kernels (About 6 Ears)

1 Medium Sized Duck

1 Cup Heavy Cream

1 Quart Whole Milk

1 1/12 Tbl. Ancho Chili Powder

1/2 Stick Butter

Salt

Cilantro, roughly chopped for garnish

Serves 4

1. Preheat Oven to 450 degrees Rub Duck liberally with salt and pepper. Place in oven for 12 minutes, or until skin turns golden brown. Reduce heat to 225 degrees and continue roasting for about 30 minutes - or until a thermometer stuck into the meatiest part of the duck reads 140 degrees. Let cool and pull meat from bones. Set aside.

2. Heat half of the oil and butter in a medium sauce pan over medium heat. Add Half Of the onion, shallots, and garlic and cook for 4 minutes.. Then add Half Of the corn and fresh chilis and cook for 3 minutes more - stirring frequently. Transfer contents of the pan into the food processor and add 1 cup of the milk. Process to a smooth puree. Now pour the puree through a mesh strainer to remove the skins of the corn. Repeat this step with the other half of the onion, garlic, shallots, corn, and chilis.

3. Return the pan to medium heat and pour the puree in, whisking frequently as it comes to a simmer. Be careful not to burn it at this point like I often do. Stir in the remaining milk, as well as the heavy cream. Add the duck meat and the ancho powder and simmer for about 3 minutes. Season with salt (I like alot of it but maybe that's why I have such high blood pressure). Garnish with the Cilantro and Serve.

Note: All soups get better overnight

Ricchio helps fellow chef Jack Spencer...

That's Joe's chowder on the stove's back burner!

Josh Potocki of One Fifty Ate prepares Moule Vert avex Beurre de Dent Douce as Deathmatch wages on.

All Photos by Irvin Serrano