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Arroz con pato
Serves 4 Starters and mains
Ingredients
- 4 duck legs
- zest of 1 orange
- 20g garlic, chopped
- 20ml olive oil
- 1.5 litres vegetable oil
- 2 corn cobs, kernels removed
- 75g peas
- 400g long-grain rice, cooked
For the sauce
- 15g fresh coriander
- 7g fresh parsley
- 200g peas
- 2tbsp vegetable oil
- 1 red onion, diced
- 1 red pepper, diced
- 10g aji amarillo paste
- 125ml dark beer
- 125ml chicken stock
- ¼tsp ground cumin
- juice of 1 orange
- ¼tsp sugar
- ¼tsp cornflour
Method
Marinate the duck legs overnight in the zest, half the garlic, the olive oil and 1tsp sea salt.
Wipe the duck legs with kitchen paper to clean off the marinade. Place in a pot wide enough to contain them in a single layer. Cover with the vegetable oil andcook at cook at 80°C/176°F to 90°C/194°F, using a thermometer to monitor the oil temperature, for around 3½ hours, until the meat turns soft and very tender. Remove the bones while it is still hot, being careful to retain the shape of the legs and keep the skin on.
Preheat the oven to 200˚C/400˚F/ Gas 6. For the paste, blend the coriander, parsley and peas. Add as much water as necessary to blend it to a smooth purée.
Heat 2tbsp of vegetable oil and stir-fry the onion and pepper with the aji amarillo paste for a few minutes. Deglaze with the dark beer and bring to a boil. Add the chicken stock and green paste and bring to the boil for 3-4 minutes. Add the ground cumin, orange juice, sugar and ¼tsp sea salt. Thicken the sauce with the cornflour dissolved in a little cold water.
Sauté the duck skin-side down in a little oil and reheat in the oven until the skin is crispy. Cook the corn and peas in boiling salted water for 2 minutes and drain well. Reheat the sauce, add the corn, peas and rice and season to taste. Serve with the duck on top or shredded and the skin popped over the top.
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