Colombian Duck Brothy Rice with Roasted Squash, Scallion Hogao, and Arepa Crumble

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Toss the squash with 1 tablespoon vegetable oil, a pinch of salt, a pinch of pepper, and half of the thyme. Spread on a tray and roast for 25 to 30 minutes, until tender with golden edges.

2. 2

   Season the duck legs with 1 teaspoon salt, black pepper, cumin, and annatto or paprika. Heat a large pot over medium heat and place the duck skin-side down, without moving it, for 8 to 10 minutes so it browns and releases its fat. Turn and cook 3 minutes more. Remove the duck and set aside.

3. 3

   Discard part of the fat from the pot and leave about 2 tablespoons. Add the scallions, garlic, and red bell pepper. Cook for 4 minutes, stirring. Add the tomatoes, panela, the remaining thyme, and the bay leaf. Cook for 8 minutes until a thick hogao forms.

4. 4

   Add the rice to the pot and stir for 1 minute so it absorbs the hogao flavors. Pour in the hot chicken broth and mix well. Return the duck legs to the pot, cover partially, and cook over low heat for 35 minutes.

5. 5

   Carefully remove the duck legs. Remove the skin and bones, shred the meat into large pieces, and return it to the pot. Add the roasted squash and stir gently. If the rice is thicker than desired, add up to 1 cup hot water little by little to achieve a brothy consistency. Cook 10 minutes more over low heat.

6. 6

   While the rice finishes, cut the arepas into small pieces or crumble them by hand. Toss with 1 tablespoon oil and toast in a skillet over medium heat for 5 to 7 minutes, until crisp and golden.

7. 7

   Turn off the heat. Add the lime juice and half of the chopped cilantro. Taste and adjust with the remaining salt if needed. Let rest for 5 minutes.

8. 8

   Serve the brothy rice in shallow bowls. Finish with the arepa crumble on top and the rest of the fresh cilantro. If desired, serve with Colombian ají on the side.