Ceviche de Pato
Peruvian Ceviche de Pato Recipe
At first the name confused me the name because I imagined it as a cold dish like the typical Ceviche, but no. It turned out that the duck was not raw but well cooked in a juicy stew with onion and lemon.
And here is the recipe for you to enjoy too.
|🔪 Prep Time||15 minutes|
|🍲 Cook Time||45 minutes|
|⏲️ Total Time||1 hour|
|🍽️ Servings||6 servings|
|🔥 Calories||187 calories|
- 6 duck prey
- 3 tablespoons ground garlic
- Juice of 5 sour oranges
- 2 arnaucho peppers or minced limo pepper
- 3 tablespoons ground yellow pepper (escabeche)
- 3 tablespoons ground mirasol chili (dried yellow chili)
- 3 tablespoons vegetable oil
- 3 large onions, sliced
- 1 kilo of parboiled cassava
- Salt, pepper and cumin to taste
- Season the duck pieces with salt and pepper.
- In a bowl, mix a tablespoon of garlic, a little cumin, the sour orange juice, the arnaucho chili (or slime), half the yellow chili and the mirasol chili, place the duck pieces and marinate for at least 2 hours.
- After that time, remove the prey from the maceration, leaving the liquid in the bowl.
- Place the pan on the burner, add the oil and once hot, brown the pieces on both sides, then remove them and reserve on a plate.
- In the oil that remains from frying, brown the rest of the garlic and chili peppers, add the golden pieces and the maceration juice, cover and cook over low heat for about 30 minutes, taking care not to dry or burn. It should not be necessary to add liquid but keep an eye on it just in case.
- Then add the onion, mix so that it is distributed throughout the pan. Taste the seasoning, if necessary add more salt to taste. Cover and let cook for about 15 more minutes. Turn off the heat and let stand covered for about 5 minutes before serving.
- If we don't get sour oranges, we can use the juice of 5 oranges mixed with the juice of 2 lemons.
- We can use a rocoto or small chili instead of the arnaucho or limo peppers.
- The yellow and mirasol peppers must be ground without seeds or skin
To serve, place a portion of rice on the plate and a yucca base on the side. Put the prey on the yucca and serve the stew on top. You can also garnish with lettuce, hot pepper slices and olives. BON APETIT!
If you want your Duck Ceviche to be memorable, follow the 3 tips I'm leaving you down here.
Tips and tricks
- Make sure the duck is tender, no more than 3 months old.
- To improve the flavor and soften the meat more, you can add a tablespoon of pisco or vinegar to the maceration and leave it overnight.
- Avoid adding water to the preparation, the duck releases liquid during cooking.
Duck Ceviche is one of the dishes flag of the northern region of Peru , especially from the provinces of Huacho and Casma, where it is said that the most tender ducks and the best sour orange are found, which is the base of the flavor of this stew.
According to the reviews of several scholars of the subject, the duck that we know in Peru or Ñuñuma as our Incas called it, it is native to South America and was one of the first poultry they raised for consumption.
These birds were different from those known in Asia or Europe in size and texture, when the Spanish tasted their flavor they did not hesitate to take it to their lands, being quickly adopted in several countries.
Today, it is the obligatory dish to be tasted by tourists who visit the north of the country.
We hope you enjoy this recipe and share your experience preparing it. Comment, rate the recipe and share on your social networks. Thank you.
To continue enjoying the great Peruvian cuisine, here are the links to more recipes:
- Stuffed Causa Recipe
- Recipe to prepare Stuffed Rocoto
- Stuffed potatoes in a few steps
- Easy recipe for meat or chicken empanadas
- Homemade recipe of Papa a la huancaina
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If you want to know more recipes similar to Ceviche de Pato you can visit our category Meats.
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