Chilli con Canard



2 large Gressingham duck legs

1 red onion, peeled and finely sliced

Vegetable oil

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 purée

½ tbsp chipotle paste

1 tin of kidney beans, drained (400g)

1 tin of chopped tomatoes (400g)

1 lime, halved

To serve

Fresh coriander

Soured cream

Grated cheese

Fresh chillies



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 purée, 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.

Recipe from Gressingham, The Recipe Book.