Duck Jambalaya

Serves 4

Ingredients

• 4 duck breasts, about 150g each
• 2 tbsp olive oil
• 225g gammon, cut into small chunks
• 225g chorizo, chopped
• 1 onion, chopped
• 3 garlic cloves, chopped
• 3 celery sticks, chopped
• 1-2 fresh red chillies, deseeded and chopped
• 1 green pepper, deseeded and chopped
• 600ml chicken stock
• 1 tbsl chopped fresh oregano
• 400g tin chopped tomatoes
• 1-2 tsp hot pepper sauce, or to taste
• Chopped fresh flat-leaf parsley
• Cooked rice, to serve

Method

Remove the skin and any fat from the duck breasts
Cut the flesh into bite-sized pieces
Heat half the oil in a large deep frying pan and cook the duck, gammon and chorizo over a high heat, stirring frequently, for 5 minutes, or until browned on all sides and sealed
Using a slotted spoon, remove from the frying pan and set aside
Add the onion, garlic, celery and chillies to the frying pan and cook over a medium heat, stirring frequently, for 5 minutes, or until softened
Add the green pepper, then stir in the stock, oregano, tomatoes and hot pepper sauce
Bring to the boil, then reduce the heat and return and the duck, gammon and chorizo to the frying pan
Cover and simmer, stirring occasionally, for 20 minutes, or until the duck and gammon are tender
Serve immediately, garnished with parsley and accompanied by rice