Duck Jambalaya Recipe · Gressingham

Ingredients

• 2 Gressingham duck breasts - skin removed and cut into 2 cm dice
• 150g chorizo - skin removed and cut into 2cm pieces
• 1 tbsp light olive oil
• 1 onion, peeled and roughly chopped
• 4 garlic cloves, peeled and roughly chopped
• 1 red pepper, seeds removed , cut in to 2 cm pieces
• 1 yellow pepper, seeds removed, cut into 2 cm pieces
• 1 Small celery stick, cleaned and chopped into 1cm pieces
• 2 tbsp cajun seasoning
• 1 tsp tomato purée
• 400 ml chicken stock
• 400ml chopped tomatoes
• 250g American long grain rice