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.
- 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
- 1Heat 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).
- 2Skim 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