Ingredients

For 4

500g shredded confit duck
1 onion
1 tin diced tomatoes
1 tin kidney beans, rinsed and drained (500g)
1 carrot, diced
1 stick of celery, diced
2 finely chopped garlic cloves - 180 ml water
15 ml vegetable oil
15 ml chili seasoning
Ground cumin
Ground coriander
Dried oregano
Salt
Freshly milled black pepper
Grated cheddar
Thick crème fraiche
1 tin sweetcorn, rinsed and drained

Recipe

Heat the vegetable oil in a high-sided frying pan on a medium heat.
Gently fry the finely chopped onion.
Add the peeled diced carrots and diced celery, and sweat for 6 minutes, stirring from time to time.
Add the chopped garlic and seasoning: cumin, coriander, oregano, salt and pepper and cook for a few minutes, stirring frequently.
Add the diced tomatoes, kidney beans, shredded duck (divide up the flesh beforehand) and water, and cook on a medium heat.
Reduce the heat and simmer, stirring from time to time, for around 20 minutes or until the mixture thickens.
To serve, divide the chili into four bowls.
Top each portion with grated cheddar and thick crème fraiche.

This is a variation on chili con carne, made with shredded confit duck for a quick, delicious and fragrant recipe with spicy and herby flavours. It can be served with rice.

Hubert - culinary advisor Routhiau Group