4 garlic cloves, smashed
1 red onion, thinly sliced
¼ cup extra virgin olive oil
2 long red chillies, roughly chopped
3 long sweet yellow peppers, sliced
150g bacon, diced
1 smoked flavoured duck breast, sliced into medallions
½ tsp cumin
½ tsp chilli powder
1 tomato, seeds removed, diced
½ bunch parsley, chopped
Lemon wedges, to serve
Heat a large frypan over medium heat and and the garlic and onion with the olive oil. Sweat off for 2 minutes until they have softened then add the chilli, peppers or capsicum, and diced bacon. Sauté for a few minutes until the bacon begins to crisp up and the fat renders.
Add the sliced duck to the pan with the cumin and chilli powder, and fry off for another few minutes until everything has reduced slightly.
Add the diced tomato and parsley to the pan then remove from the heat. Squeeze over the lemon juice just before serving.