Instructions

1. Peel and chop the carrots, red pepper and sweet potatoes into bite-sized chunks. Finely slice the onion and chop the garlic.
2. Heat a Tbsp of olive oil in a large, heavy-based pan, then add the chopped onion and garlic. Gently cook until soft, then add the carrot, sweet potato and belle pepper and stir for a couple of minutes. Add the tomato purée, chipotle paste and spices. Season with salt & pepper.
3. Stir for a minute, then add the tinned tomatoes and, using the tin, enough water to cover the vegetables generously. Bring to the boil and cook for 20 minutes, then add the drained black beans and corn. Cook for another 10 minutes, then stir in the shredded duck chunks. Warm the duck through for a couple of minutes.
4. Serve with a squeeze of lime juice and chopped coriander leaves scattered on top.