Instructions: In a medium-size bowl, put mushrooms to soak in enough hot water to cover. When soft, after about 15 minutes, remove from water, cut off and discard stems and cut caps into 1/4-inch-wide strips. Set aside. In a large saucepan, heat oil over medium heat. Add garlic, shallots, chile and gingerroot and saute 2 to 3 minutes. Add duck and saute until evenly browned, 5 to 7 minutes. Add chile powder, paprika and cumin seeds and saute 1 minute more. Add remaining ingredients, bring to a boil, then simmer until thick, 20 to 25 minutes. Serve over steamed rice.

Makes 4 to 6 servings.

NOTES : Far East meets American Southwest in this unusual chili that combines the meatiness of shiitake mushrooms with duck, and the spice of gingerroot with the fire of chiles. It actually makes good culinary sense, considering the popularity of hot chile peppers in certain regions of China, as well as elsewhere in Asia.

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