Duck is a popular meat in Peru, where muscovy ducks have been bred for centuries. This light stew is flavoured with aji amarillo, the bright orange-yellow chilli used widely in Peru. Peruvian cooks would make a fresh chilli paste from scratch, but the pepper is hard to find fresh in Australia so we've used a ready-made paste. Fragrant with beer and coriander, this dish is often served with salsa criolla, a fresh onion salsa spiked with coriander, lime, olive oil and chilli. We've served ours seasoned with coriander and lime juice.
Aji amarillo paste and the frozen chillies are available online from Tierras Latinas (tierraslatinasenaustralia.com) and Fireworks Foods (fireworksfoods.com.au).
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×