In a large Dutch oven, sauté the onion and garlic in the duck fat over medium-high heat for 3 minutes, stirring often. Add the ground duck and cook, breaking it up with a wooden spatula until it is no longer pink.
Add the paprika, cumin, celery salt, nutmeg and flour, then add pepper to taste. Mix and cook for 2 minutes.
Add the can of tomatoes, duck stock and two cans of beans. Mix and bring to a slow boil then reduce heat to low and cover. Simmer for 30 minutes, stirring occasionally.
Add the green pepper and fresh tomatoes and turn off the heat. Mix and let rest uncovered for 15 minutes.
Serve in individual bowls and garnish with sour cream, kernels of corn and grated cheese. Sprinkle with paprika and serve with yellow or blue corn tortilla chips.
Recipe developed by Nicolas Vallée, professional chef
