Jambalaya Style Duck Stew

4 duck breasts (150g each)
2 tbsp. olive oil
250 g small pieces of ham (cooked)
250 g chorizo (peeled)
1 onion
5 garlic cloves (chopped)
3 stalks of celery (chopped)
1 red chilli (chopped and seeded)
1 green pepper (chopped)
600 ml chicken soup
400 g chopped tomato (tin)
hot chilli sauce, oregano, salt
parsley to garnish



Remove the skin and fat from the duck breasts. Cut the meat into bite-sized pieces. Heat 1 tbsp. oil and stir-fry the meat, ham and sliced chorizo for 5 minutes until hot, remove and place on a plate.
Add the onion, garlic, celery and chillies to the pot and sauté over a medium heat for 5 minutes. Add the peppers and soup, bring to the boil. Add the meat, chorizo and ham back in. Season with salt, oregano and chilli sauce and simmer covered for 25 minutes until the meat is cooked, stirring occasionally.
Serve garnished with parsley.

Tip: Duck breast and chorizo can be substituted with chicken and garlic sausage.


       Side dish: rice