Mexican Shredded Duck

Cook Time 30 minutes

Servings 4

Ingredients

2 handfuls of freshly grated cheddar 

1 avocado, sliced

¼ cup sour cream, to serve 

Hot sauce, to serve

Steamed rice, to serve

Coriander, to serve

Shredded Duck  

2 tbsp olive oil

1 onion, finely diced

2 confit of duck legs

1 x 400g can kidney beans, drained and rinsed 

1 tbsp chipotle in Adobo sauce

1 tsp ground cumin

1 tsp dried oregano

1 x 400g can of crushed tomatoes

Salt and pepper 

Method

Heat the oil in a sauté pan over medium-high heat. Add the onion and cook for 3–4 minutes until softened. Add the duck legs, kidney beans and chickpeas and then stir in the spices, dried oregano and salt and pepper. Add the tomatoes along with a can of water.

Once boiling, cover with the lid and then turn to low. Cook for 20-30 minutes. Remove the duck and use 2 forks to shred the duck. Discard fat and bones and stir through beans.

Serve the shredded duck on top of rice, with a handful of cheese, a dollop of sour cream, avocado, hot sauce and coriander.