Creamy barley-style rice with duck in tree tomato chili sauce and roasted corn

Name: Creamy barley-style rice with duck in tree tomato chili sauce and roasted corn
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 4
Cuisine: Ecuatoriana
Ingredients: 1.75 lb duck leg quarters; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp ground cumin; 1 tsp annatto powder; 2 tbsp vegetable oil; 1 1/4 cups red onion; 4 cloves garlic; 2 cups tree tomato; 1 cup red bell pepper; 1/2 cup cilantro; 1 tbsp grated panela; 3 3/4 cups chicken stock; 1 cup pearl barley; 1 1/2 tbsp butter; 3/4 cup milk; 1 1/2 cups corn kernels; 3 oz fresh cheese; 1 tbsp lime juice

An original dish inspired by Ecuadorian highland and coastal flavors: seared duck slowly cooked in a mild tree tomato sauce with garlic, cumin, and annatto, served over a creamy pearl barley base and finished with roasted corn, cilantro, and fresh cheese.

25 minPrep

70 minCook

95 minTotal

4Servings

High Protein

Ingredients

Adjust servings

4 800 g duck leg quarters (with piel and hueso)
8 g salt (divided)
2 g black pepper (freshly ground)
3 g ground cumin (divided)
4 g annatto powder (divided)
30 ml vegetable oil (divided)
180 g red onion (chopped diced small, divided)
12 g garlic (chopped)
360 g tree tomato (pelado and chopped)
120 g red bell pepper (chopped)
20 g cilantro (chopped, divided)
12 g grated panela (optional, for equilibrar acidez)
900 ml chicken stock (hot, divided)
220 g pearl barley (enjuagada)
20 g butter
180 ml milk
220 g corn kernels (tierno or semi tierno)
80 g fresh cheese (desmenuzado)
15 ml lime juice (fresh)

Nutrition facts

per serving

648 kcal

Calories

31 g

Protein

39 g

Carbs

39 g

Fat

5 g

Fiber

34 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairy

Instructions

1
1. Season the duck leg quarters with 4 g (3/4 tsp) salt, black pepper, 2 g (1/2 tsp) cumin, and 2 g (1/2 tsp) annatto. Let them rest for 10 minutes while you prepare the remaining ingredients.
2
2. Heat a wide pot or deep skillet over medium heat. Add 15 ml (1 tbsp) vegetable oil and sear 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. In the same pot, keep 15 ml (1 tbsp) of duck fat or add some of the remaining oil if needed. Sauté half of the red onion and all of the garlic for 3 minutes. Add the tree tomato, red bell pepper, remaining cumin, remaining annatto, and panela. Cook for 5 minutes, stirring.
4
4. Add 300 ml (1 1/4 cups) chicken stock and 10 g (1/4 cup) cilantro. Carefully blend the mixture until smooth, then return the sauce to the pot.
5
5. Return the duck to the pot with the sauce. Cover partially and cook over low heat for 40 minutes, turning the pieces once, until the duck is tender and fully cooked.
6
6. Meanwhile, preheat the oven to 220°C / 425°F. Toss the corn kernels with 15 ml (1 tbsp) vegetable oil and a pinch of salt, then spread on a tray. Roast for 12 to 15 minutes, stirring once, until lightly charred. Set aside.
7
7. For the creamy barley, melt the butter in a saucepan over medium heat. Add the remaining red onion and cook for 3 minutes. Add the pearl barley and stir for 1 minute to lightly toast it.
8
8. Pour in 600 ml (2 1/2 cups) hot chicken stock gradually and cook over medium-low heat for 25 to 30 minutes, stirring occasionally, until the barley is tender. If it needs more liquid before it is done, add a little hot water.
9
9. Stir the milk into the barley and cook 3 to 4 minutes more until creamy and spoonable. Adjust with the remaining salt and a few drops of lime juice.
10
10. Check the duck; if the sauce is too loose, uncover and reduce for 5 minutes over medium heat. Adjust salt and add the remaining lime juice to brighten the flavor.
11
11. Spoon the creamy barley onto each plate, top with one duck leg quarter and plenty of tree tomato sauce, then add the roasted corn and finish with crumbled fresh cheese and the remaining chopped cilantro.
12
12. Serve immediately while hot so the barley stays creamy and the fresh cheese softens slightly from the heat.

Chef tips

To peel tree tomatoes easily, blanch them in boiling water for 30 seconds and then transfer them to cold water. For a smoother sauce, strain it after blending.

Substitutions

You can replace the duck with chicken thighs, reducing the braising time to 30 minutes. Fresh cheese can be swapped for a mild farmer-style cheese. If tree tomato is unavailable, use a mix of red tomato and a little passion fruit, though the flavor will be different.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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