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1 tbsp duck fat
1 tbsp ground cumin
1 tsp chilli flakes
1 tbsp smoked paprika
1 tsp ground coriander
3 tbsp tomato paste
75g crispy onions
300g cooked shredded duck meat
1 tbsp tomato ketchup
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Melt the duck fat in a large frying pan over a medium heat. Once the fat starts to shimmer and loosen, tip in the spices. Fry until fragrant, then dollop in the tomato paste and fry everything for another 1-2 minutes, until dark and sticky.
Chuck the onions, duck, ketchup and 300ml of water into the pan along with a generous pinch of salt. Simmer and reduce by half. Season to taste.
Serve alongside steamed rice, slap onto flour tortillas or load into some of our Duck Sloppy Joes (check out p.54 when you receive your copy!)
It's easier than you think to cook up banging recipes, discover awesome new ingredients and expand your culinary horizons.
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