A deliciously different way to prepare duck - in this recipe, duck is simmered with peppers, sweetcorn, beans and tomatoes in a rich and flavourful sauce. Serve with boiled rice, or with chunks of crusty bread.
- 500g minced duck (available from butchers, or blitz breasts in a food processor if not available)
- 2 red onions
- 3 sticks celery
- 1 carrot
- 1 red pepper
- 1 green pepper
- 1 x 400g tin chopped tomatoes
- 1 x 400g tin kidney beans, drained and rinsed
- 4 garlic cloves
- 1 tsp. each smoked paprika, chilli powder and turmeric
- 1 1/2 tsp. dried oregano
- 1 x 275g tin sweetcorn, drained and rinsed
- Chicken stock, as needed
- 1 tbsp. each butter and oil
Thinly slice the onions. Finely dice the celery and carrot. Slice the peppers in half and remove the seeds and pith and then dice the flesh. Mince the garlic cloves.
Heat the oil and butter in a large pot. Add the onion, celery, carrot and peppers and fry for 10-15 minutes until golden and softened. Add the duck and fry until no longer pick, and lightly browned. Add the paprika, chilli powder and turmeric and cook for 1 minute. Add the garlic and fry for 1-2 minutes, then add the tomatoes, kidney beans, oregano, and chicken stock if needed to cover the ingredients.
Cover, bring to the boil, then reduce to a simmer and cook for 30 minutes or until thick and flavourful. Add the sweetcorn and simmer for 10 minutes more.