1. Marinate the Duck

Season the duck pieces generously with salt, pepper, and cumin. If you have time, let them marinate for at least one hour.

2. Sear the Duck

In a large, heavy-bottomed pot or Dutch oven, heat a few tablespoons of vegetable oil over medium-high heat. Sear the duck pieces on all sides until the skin is golden brown and crispy. Remove the duck from the pot and set it aside.

3. Make the Aderezo

In the same pot, using the rendered duck fat and oil, reduce the heat to medium. Add the chopped red onion and cook until soft and translucent, about 5-7 minutes. Add the minced garlic, ají amarillo paste, ají panca paste, cumin, and pepper. Cook, stirring constantly, for about 5 minutes until the mixture is fragrant and deep in color.

4. Combine and Simmer

Stir in the cilantro purée and the grated loche squash (if using). Return the seared duck pieces to the pot, turning to coat them in the aderezo. Pour in the beer or chicha de jora, scraping up any browned bits from the bottom of the pot. Add enough water or chicken broth to almost cover the duck.

5. Slow Cook to Perfection

Bring the stew to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 60-90 minutes, or until the duck is tender and falling off the bone. Check periodically to ensure there is enough liquid, adding a little more water if needed.

6. Add Vegetables

In the last 15-20 minutes of cooking, add the carrots and peas to the pot.

7. Serve

Taste and adjust the seasoning with salt. Serve the hot Seco de Pato in a bowl, accompanied by a generous portion of white rice and creamy canary beans.

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Recipes

Seco de Pato (Peruvian Duck Stew)

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