Instructions

1. Preheat the oven to 180°C.
2. Cut the red pepper, onion and sweet potatoes into chunks then arrange them in a roasting dish. Add the oil and oregano, then toss well. Bake for 25 minutes or until tender.
3. Move the vegetables into a pot, then add the tinned tomatoes, cumin, paprika and season with salt and pepper. Bring to the boil, then add the fresh herbs. Using a stick blender, whiz it into a thick sauce. If it’s not thick enough, cook for longer, until it’s reduced.
4. Cut the pre-cooked vegetables into slices or chunks, then line the base of a baking dish with them. Scatter the shredded duck on top, then the olives, then one more layer of veggies. Pour over the red pepper sauce.
5. You can add some grated cheese if liked.
6. Put the dish in the oven and cook for about 20 minutes, until golden.
7. Serve warm.