Servings
Font
Back
0 from 12 votes

Ceviche de Pato

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.

Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 4 servings
Calories: 504 kcal
Course: Main Course , Lunch
Cuisine: Peruvian

Ingredients

  • 2 pounds duck or goose legs
  • salt
  • 2 cups duck stock or chicken stock
SAUCE
  • 2 tablespoons duck fat or olive oil
  • 1 small red onion, 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, mezcal or tequila
  • 1/4 cup duck or chicken stock
  • 2 tablespoons aji panca paste (see above)
  • 2 tablespoon aji amarillo paste (see above)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Move the sauce to a blender and puree. Pour back into a small pot and leave it alone for the moment.
  4. 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

Calories 504kcal (25%) Carbohydrates 13g (4%) Protein 46g (92%) Fat 26g (40%) Saturated Fat 6g (30%) Cholesterol 178mg (59%) Sodium 218mg (9%) Potassium 293mg (8%) 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

% 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.