Peruvian Duck Atollado Rice with Macre Squash, Dark Beer and Creole Herbs

Instructions

1. 1

   1. Season the duck legs with 4 g of the salt, the black pepper, and the ground cumin. Let rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a wide pot or Dutch oven over medium-high heat. Add the vegetable oil and brown the duck skin-side down for 6 to 8 minutes, until the fat renders and the skin is deeply golden. Turn and cook 3 minutes more. Remove and set aside.

3. 3

   3. In the same pot, reduce to medium heat and cook the red onion for 4 minutes. Add the garlic, ají amarillo paste, and ají panca paste; sauté for 2 minutes, stirring so it does not stick.

4. 4

   4. Add the chopped tomato and macre squash. Cook for 5 minutes until the tomato softens slightly and the squash starts to tenderize.

5. 5

   5. Add the long-grain rice and stir for 1 minute to coat it with the flavor base. Pour in the dark beer and cook for 2 minutes so part of the alcohol evaporates.

6. 6

   6. Return the duck legs to the pot. Add the hot chicken stock, fresh cilantro, fresh huacatay, and the remaining 4 g salt. Stir gently.

7. 7

   7. Once it comes to a boil, partially cover and cook over low heat for 35 minutes, stirring once or twice so the rice does not stick to the bottom. If you prefer to finish it in the oven, use an oven-safe pot and cook covered at 350 °F / 175 °C for 30 minutes.

8. 8

   8. Uncover and add the peas, red bell pepper, and botija olives. Cook 10 minutes more over low heat, until the rice is creamy, the duck is tender, and the squash is nearly incorporated into the mixture.

9. 9

   9. Turn off the heat, add the Peruvian lime juice and scallions. Let rest for 5 minutes before serving so the rice finishes absorbing the liquid.

10. 10

    10. Serve hot, placing one duck leg per portion and spooning the creamy rice with vegetables and olives onto each plate.