Name: Duck and potato stew
Prep time: 20 min
Cook time: 140 min
Total time: 160 min
Yield: 4
Ingredients: 2 tsp olive oil; 4 duck Marylands, cut in half through the joint; 1 small white onion, chopped; 4 garlic cloves, crushed; 60 ml aji amarillo paste (see note) (¼ cup); 350 ml chicken stock; 60 ml beer, preferably amber ale; 1 cup finely chopped coriander, plus extra to serve (optional); 8 kipfler potatoes, halved if large; 4 frozen aji amarillo chillies (optional; see note); Steamed white rice and lime halves (optional), to serve

Duck and potato stew

Fragrant with whiffs of coriander and chilli, this Latin American recipe for duck and potato stew is cooked with beer for a barley, slightly hoppy base.

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Serves 4

Prep

20M

Cook

2H 20M

Total

2H 40M

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.

Ingredients

2 tsp olive oil

4 duck Marylands, cut in half through the joint

1 small white onion, chopped

4 garlic cloves, crushed

60 ml aji amarillo paste (see note) (¼ cup)

350 ml chicken stock

60 ml beer, preferably amber ale

1 cup finely chopped coriander, plus extra to serve (optional)

8 kipfler potatoes, halved if large

4 frozen aji amarillo chillies (optional; see note)

Steamed white rice and lime halves (optional), to serve

Method

Main

1.Heat olive oil in a large wide saucepan or casserole over medium-high heat, add duck pieces and fry, turning occasionally, until browned all over and fat has rendered (3-5 minutes). Set duck aside, add onion to pan and sauté over medium heat until softened (10-12 minutes). Add garlic, stir until tender (2-3 minutes), then add aji amarillo paste and stir until fragrant (1-1½ minutes). Add stock, beer and coriander and bring to the boil. Return duck to pan, season to taste, reduce heat to low and simmer, covered, until duck is very tender, adding potatoes and chillies to pan during the last 20 minutes of cooking (1½-2 hours).

2.Skim off excess fat and spoon duck stew onto rice, top with coriander and serve with lime halves.

Aji amarillo paste and the frozen chillies are available online from Tierras Latinas (tierraslatinasenaustralia.com) and Fireworks Foods (fireworksfoods.com.au).
Drink Suggestion: Amber-coloured skin-contact white wine. Drink suggestion by Max Allen
Notes

Styling by Emma Knowles

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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