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Duck Chilli con carne

I should have called this recipechilli con pato,but changed my mind! It’s basically a hearty chilli con carne made with duck meat rather than beef. This recipe is perfect to use up leftover roasted duck, but you can make it with 2 raw duck breasts too - just pan-fry them first, then cool, shred the meat and follow the recipe. Serve the duck Chilli con carne with rice or tucked in flatbread!  
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cloves of garlic
  • ½ red bell pepper
  • 2 medium carrots
  • 2 medium sweet potatoes
  • 1 Tbsp of tomato purée
  • 1 tsp spicy Chipotle paste
  • 1 tsp ground Cuman
  • 1 tsp. ground coriander
  • 1 tsp. smoked paprika
  • Salt & pepper
  • 1 piece of cinnamon bark
  • 1 tin plum tomatoes
  • 1 tin black beans
  • 1 small tin corn
  • 1 large cup of shredded roasted/ grilled duck.
  • Fresh coriander leaves & lime juice to serve

Method
 

  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.