Ice-fishing Friday: 4 hearty & delicious fish and game lunches to enjoy on the ice

DUCK TORTILLA SOUP

Serves 4

• 4 small duck breasts
• ½ yellow onion, diced
• 1 carrot, sliced
• 1 rib celery, sliced
• 1 tsp black peppercorn
• 5 cups cold water

SOUP

• 3 tbsp olive oil
• ½ yellow onion, diced
• 1 jalapeno, seeded, diced
• 3 cloves garlic, chopped
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp Kosher salt
• 500 ml tomato purée
• Reserved duck stock
• 199 ml can corn
• 540 ml can black beans, rinsed
• 1 dried chipotle pepper

GARNISH

• 1 lime cut into wedges
• 1 tbsp chopped cilantro
• Half avocado, diced
• 1 tomato, seeded and diced
• Tortilla chips

1. Rinse duck well and place in a pot with onion, carrot, celery and peppercorns. Add water and bring to a simmer. Reduce heat to low, cover and simmer for at least 1 hour.
2. Remove duck, dice once cooled and set aside. Strain stock and set aside; discard the vegetables.
3. In a large pot, heat oil and add onion, jalapeno and garlic; sweat for five minutes. Add spices and stir for two minutes to combine and bring out more flavour.
4. Add reserved stock, remaining soup ingredients and diced duck. Let simmer for 30 minutes, then check seasoning before ladling into soup bowls.
5. Garnish with lime, cilantro, avocado, tomato and tortilla chips.