Chilli con Canard
A delicious twist on the classic chilli con carne, using shredded cooked duck legs instead of beef. You can use kidney beans or black beans depending on your preference, and serve this with rice, tortilla chips or both.
- 2 large Gressingham duck legs
- 1 red onion, peeled and finely sliced
- 2 cloves of garlic, peeled and crushed
- 100g cooking chorizo
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tbsp tomato puree
- ½ tbsp chipotle paste
- 1 tin of kidney beans, drained (400g)
- 1 tin of chopped tomatoes (400g)
- 1 lime, halved
- Fresh coriander
- Soured cream
- Grated cheese
- Fresh chillies
- Tortilla chips
- Preheat the oven to 200°c or 180°c fan. Pat the duck legs dry with kitchen towel. Prick the skin all over with a fork or sharp knife and season well with salt and pepper. Place them on a baking tray and into the preheated oven. Cook for 45 minutes then remove from the oven, leave until cool enough to handle and shred the meat from the bones with two forks.
- Meanwhile, gently fry the red onion with a little oil in a pan over a low to medium heat until softened. Add the garlic and chorizo and cook for 3 to 4 minutes.
- Next add the cumin, oregano, paprika, tomato puree, chipotle paste, kidney beans and chopped tomatoes. Turn up the heat and simmer for 10 minutes, then stir in the shredded duck and a little water if the sauce is getting too thick. Cook the chilli for a further 10 minutes, then finish with salt, pepper and lime juice to taste. Add a sprinkle of paprika if you like then serve the chilli alongside all your chosen accompaniments.