Serves 4
Peruvian native ducks have been enjoyed in many different preparations for centuries, but the combination of rice with cilantro paste and vegetables is perhaps the most popular of them all. This northern dish is usually prepared with grated loche squash to add even more flavor and creaminess.
4 duck legs (with thighs)
2 cups beer, plus 1 cup
½ cup vegetable oil, divided
1 red onion, chopped
2 garlic cloves, chopped
3 tablespoons ají amarillo paste
Salt and pepper
1 teaspoon ground cumin
½ teaspoon ground turmeric
2 cups cilantro leaves processed with ½ cup water
½ cup carrot, diced
3 cups rice
1 red bell pepper, roasted and sliced
1 cup green peas
Salsa criolla (p. 79)
1. Combine duck legs and 2 cups beer in a bowl or glass baking pan. Cover and refrigerate for up to 12 hours. Drain and dry with paper towels.
2. Heat ¼ cup oil in a saucepan over medium heat and sear the duck legs until golden. Transfer to a plate and keep covered. In the same saucepan sauté the onion, garlic, and ají amarillo paste for 10 minutes. Add salt, pepper, cumin, turmeric, and cilantro paste. Cook for 5 minutes longer.
3. Put the duck legs back in the saucepan; add the remaining beer and 4 cups of water. Bring to a boil, cover tightly with a lid, turn the heat to low, and simmer for 1½ hours until the duck legs are very tender. Add the carrots for the last 15 minutes of cooking.
4. In another saucepan, heat the remaining oil over medium heat, add the rice, and stir until well coated with the oil.
5. Add 4½ cups of the hot stock in which the duck legs cooked. Put the lid on, lower the heat, and cook for 10 minutes. Add the green peas and the diced bell pepper, stir with a fork, and cook for 10 more minutes.
6. Taste to see if it’s done, and add a little hot stock if you need to cook it for a bit longer.
7. Turn off the heat. To serve put a portion of rice on each plate and top with the duck meat. Serve with salsa criolla on the side.
You may use duck breasts if you want, but remember that these have a shorter cooking time and should be taken out of the pan sooner.