Instructions: In a large saucepan, cover garbanzo beans with cold water. Bring to a boil over high heat, boil briskly 5 minutes, then remove from heat and let soak 1 hour. Drain and rinse under cold running water. Set garbanzo beans aside. In a medium-size bowl, combine duck, shallots, ancho chiles, rice, cilantro, zest, cumin, coriander and 1/2 teaspoon each of the salt and pepper. Mash well with your fingers to combine. In a large skillet, heat oil over medium heat. Moistening your hands with water, form meat mixture into 1-inch balls, dropping them as formed into hot oil and taking care not to overcrowd. Saute meatballs until evenly browned, about 5 minutes, removing them to drain on paper towels as done.

Set aside and, when cool, refrigerate in a covered dish. Pour off all but about 3 tablespoons of oil remaining in skillet. Increase heat to medium-high, add garlic and, as soon as it sizzles, add Anaheim chiles. Saute 2 to 3 minutes more. Add reserved garbanzo beans, broth and remaining salt and pepper. Bring to a boil, reduce heat and simmer until garbanzo beans are very tender, about 2 hours, adding a little water if garbanzo beans get too dry. Remove about 1 cup of garbanzo beans with liquid and puree in a blender or food processor filled with the metal blade. Stir back into pan and add reserved meatballs and lemon juice. Simmer about 15 minutes more. Serve with lemon wedges for guests to squeeze over individual portions.

Makes 6 to 8 servings.

NOTES : Fresh green chiles and fresh lemon add a wonderful spark of flavor to this unusual chili combining garbanzo beans with meatballs made from ground duck. If you cant get the butcher to grind the duck meat for you, chop it in a food processor fitted with the metal blade.

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