Chilli con Canard Recipe · Gressingham

Ingredients

• 2 large Gressingham duck legs
• 1 red onion, peeled and finely sliced
• 2 cloves of garlic, peeled and crushed
• 100g cooking chorizo
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 tbsp tomato puree
• ½ tbsp chipotle paste
• 1 tin of kidney beans, drained (400g)
• 1 tin of chopped tomatoes (400g)
• 1 lime, halved
• Fresh coriander
• Soured cream
• Grated cheese
• Fresh chillies
• Tortilla chips
• Rice