Ceviche de Pato
User Reviews
4.8
8 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
4 servings
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Calories
504 kcal
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Course
Main Course, Lunch
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Cuisine
Peruvian
Ceviche de Pato
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This is an untraditional take on the Peruvian classic. I do this so you have crispy skin and the sauce is brighter and more flavorful than it would be if it were long simmered. Feel free to sub in chicken legs or pheasant thighs here.
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Ingredients
- 2 pounds duck legs or goose legs
- salt
- 2 cups duck stock or chicken stock
SAUCE
- 2 tablespoons duck fat or olive oil
- 1 onion small red, chopped
- 3 cloves garlic chopped
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 1 teaspoon oregano (see below)
- 1/4 cup orange juice
- 1/4 cup lime juice
- 1/4 cup pisco or mezcal or tequila
- 1/4 cup duck stock or chicken stock
- 2 tablespoons aji panca paste (see above)
- 2 tablespoon aji amarillo paste (see above)
Instructions
- Preheat the oven to 325°F. Salt the duck well and set them, skin side up, in a casserole or baking dish that just about fits them. Pour in the 2 cups stock only to the point it comes up to the skin of the legs. You don't want them submerged. Pop everything in the oven and let this bake for at least 90 minutes, or until the legs are tender.
- Meanwhile, make the sauce. In a smallish pot or deep-sided pan, heat the duck fat over medium-high heat. Add the chopped onion and sauté for a few minutes, until it is translucent but not browned. Add the garlic and cook another minute or two. Add all the remaining ingredients, stir well and bring to a simmer. Cook gently for about 15 minutes.
- Move the sauce to a blender and puree. Pour back into a small pot and leave it alone for the moment.
- When the legs are tender, bring the sauce back to a simmer and spread some on everyone's plate. Top with the legs and garnish with cilantro. Serve with rice and/or boiled potatoes or yuca.
Notes
- NOTE: If for some reason you happen to have the herb huacatay, which is common in Peruvian cooking, use it instead of the oregano.
Nutrition Information
Show Details
Calories
504kcal
(25%)
Carbohydrates
13g
(4%)
Protein
46g
(92%)
Fat
26g
(40%)
Saturated Fat
6g
(30%)
Cholesterol
178mg
(59%)
Sodium
218mg
(9%)
Potassium
293mg
(6%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
89IU
(2%)
Vitamin C
20mg
(22%)
Calcium
53mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Calories | 504kcal | 25% |
| Carbohydrates | 13g | 4% |
| Protein | 46g | 92% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 178mg | 59% |
| Sodium | 218mg | 9% |
| Potassium | 293mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 89IU | 2% |
| Vitamin C | 20mg | 22% |
| Calcium | 53mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
8 reviews
Excellent
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