Aji Amarillo Creamy Rice with Duck Confit, Corn Chalaca and Cilantro Oil

Instructions

1. 1

   Season the duck legs with 5 g salt, black pepper, cumin, 4 crushed garlic cloves, and the bay leaves. Cover and let rest for 20 minutes in the refrigerator.

2. 2

   Preheat the oven to 160 °C / 325 °F.

3. 3

   Place the duck legs in a small baking dish. Add 120 ml duck fat or vegetable oil around the pieces, cover tightly with aluminum foil, and bake for 90 minutes at 160 °C / 325 °F until the meat is very tender.

4. 4

   While the duck cooks, make the cilantro oil. Blanch the cilantro for 10 seconds in boiling water, chill in ice water, drain, and blend with 80 ml vegetable oil and a pinch of salt until bright green. Strain and set aside.

5. 5

   For the chalaca, combine the cooked corn kernels, 100 g finely diced red onion, tomato, lime juice, and 1 g salt in a bowl. Set aside.

6. 6

   When the duck is tender, remove the foil and raise the oven temperature to 220 °C / 425 °F. Roast for 10 to 15 minutes more to crisp and brown the skin. Keep warm.

7. 7

   For the rice, heat the butter with 1 tablespoon of the duck cooking fat in a pot. Sauté 120 g diced red onion for 4 minutes over medium heat. Add 2 chopped garlic cloves, aji amarillo paste, and aji mirasol paste, and cook 2 minutes more.

8. 8

   Add the rinsed and drained rice, stir well for 1 minute, and pour in 750 ml hot chicken stock. Cook over medium-low heat, partially covered, for 15 minutes, stirring once or twice so it does not stick.

9. 9

   Add the evaporated milk, crumbled fresh cheese, and the remaining 150 ml chicken stock. Cook 8 to 10 minutes more, stirring frequently, until creamy and tamal-like in texture. Adjust with the remaining 4 g salt if needed.

10. 10

    Spoon the creamy rice onto each plate. Top with a browned duck leg, finish with the corn chalaca, and drizzle with cilantro oil. Serve immediately.