Northern-Style Creamy Rice with Duck in Rocoto, Toasted Corn and Mint

Instructions

1. 1

   1. Season the duck legs with 4 g (3/4 tsp) salt, black pepper, and cumin. Rub the duck as well with 1/2 tbsp rocoto paste and 1/2 tbsp ají panca paste. Let rest for 15 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a wide skillet or heavy pot over medium heat. Place the duck skin-side down, without adding extra fat at first, and sear for 8 to 10 minutes until it renders some fat and the skin is deeply caramelized. Turn and cook 3 minutes more. Remove the duck and set aside.

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   3. In the same pot, leave 2 tbsp of duck fat; if needed, add a little vegetable oil. Add the corn kernels and toast for 4 to 5 minutes until lightly charred in spots. Remove half of the corn for the final garnish and set aside.

4. 4

   4. Add the red onion, garlic, and the remaining vegetable oil to the pot. Cook for 5 minutes over medium heat until the onion is translucent. Stir in the ají amarillo paste, the remaining 1 tbsp rocoto paste, and the remaining 1/2 tbsp ají panca paste. Cook for 2 minutes, stirring so the chile pastes fry properly.

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   5. Add the long-grain rice and stir for 1 minute to coat it well. Pour in the chicha de jora and let it simmer gently for 2 minutes so the alcohol cooks off.

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   6. Add the hot chicken stock and fresh cilantro. Stir, taste for salt, and add the remaining salt if needed. When it comes to a boil, reduce to medium-low heat, partially cover, and cook for 15 minutes, stirring once or twice to achieve a creamy texture.

7. 7

   7. While the rice cooks, preheat the oven to 200 °C / 400 °F. Place the seared duck on a baking tray or oven-safe pan and roast for 12 to 15 minutes, until cooked through yet juicy.

8. 8

   8. Remove the duck from the oven and brush it with the key lime juice. Let it rest for 5 minutes before slicing into thick pieces.

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   9. When the rice is almost done, add the butter, half of the fresh mint, and half of the reserved toasted corn. Stir gently and cook 2 minutes more, until the rice is moist and creamy rather than dry.

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    10. Serve a generous base of creamy rice, arrange the rocoto duck on top, and finish with the remaining toasted corn and fresh mint. Serve hot.