Creole Duck in Passion Fruit and Lemongrass Sauce with Creamy Corn Rice

Name: Creole Duck in Passion Fruit and Lemongrass Sauce with Creamy Corn Rice
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 4
Cuisine: Ecuatoriana
Ingredients: 28 oz duck legs; 1 1/2 tsp salt; 1 tsp black pepper; 2 tsp ground annatto; 2 tbsp oil; 1 cup white onion; 4 cloves garlic; 3/4 cup red bell pepper; 1 cup passion fruit pulp; 1 1/2 cups chicken broth; 1 1/2 tbsp grated panela; 2 tbsp lemongrass verbena; 3/4 tsp ground cumin; 1 cup long-grain white rice; 1 1/2 cups fresh corn kernels; 3/4 cup milk; 3 oz fresh cheese; 1 1/2 tbsp butter; 1 cup red onion; 3 tbsp lime juice; 1/4 cup cilantro; 1/4 cup water

An original dish inspired by Ecuadorian flavors, featuring golden, juicy duck in a sweet-tart passion fruit, lemongrass, and achiote sauce, served over creamy sweet corn rice and finished with pickled red onion. It brings together coastal and highland notes in an elegant yet comforting preparation.

30 minPrep

75 minCook

105 minTotal

4Servings

High ProteinGluten-Free

Ingredients

Adjust servings

4 800 g duck legs (with piel and hueso)
8 g salt (divided)
2 g black pepper (freshly ground)
5 g ground annatto (for sazonar and dar color)
30 ml oil (puede ser aceite vegetal)
150 g white onion (chopped diced small)
12 g garlic (chopped fino)
100 g red bell pepper (chopped fino)
240 ml passion fruit pulp (without exceso of semillas)
360 ml chicken broth (unsalted or low sodium)
20 g grated panela (or sugar morena)
6 g lemongrass verbena (leaves fresh chopped or lightly machacadas)
2 g ground cumin (divided)
200 g long-grain white rice (enjuagado)
250 g fresh corn kernels (divided)
180 ml milk (whole or semidescremada)
80 g fresh cheese (desmenuzado)
20 g butter (for the arroz)
120 g red onion (cut en pluma fina)
45 ml lime juice (fresh)
10 g cilantro (chopped)
60 ml water (for suavizar the encurtido)

Nutrition facts

per serving

685 kcal

Calories

30 g

Protein

42 g

Carbs

43 g

Fat

3 g

Fiber

39 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

Dairy

Instructions

1
1. Season the duck legs with 4 g (3/4 tsp) salt, black pepper, 3 g (1 tsp) ground annatto, and 1 g (1/2 tsp) ground cumin. Let them rest for 15 minutes while you prepare the remaining ingredients.
2
2. In a wide pot or deep skillet, heat the oil over medium heat. Brown the duck legs skin-side down for 8 to 10 minutes so they render their fat, then turn and cook 4 minutes more. Remove and set aside.
3
3. In the same pot, leave about 1 tablespoon of fat. Sauté the white onion, garlic, and red bell pepper for 5 minutes until fragrant and soft. Add the remaining ground annatto and ground cumin and cook 30 seconds more.
4
4. Add the passion fruit pulp, chicken broth, grated panela, lemongrass verbena, and 2 g (1/3 tsp) salt. Stir well, return the duck legs to the pot skin-side up, and once it comes to a gentle simmer, partially cover.
5
5. Cook over low heat for 50 minutes, or until the duck is tender. If you prefer to finish it in the oven, transfer the oven-safe pot or a covered baking dish and bake at 350°F / 175°C for 45 to 50 minutes.
6
6. While the duck cooks, prepare the pickled onion: mix the red onion with the lime juice, water, and a pinch of salt. Gently massage it with your hands or a spoon and let it rest for at least 15 minutes. Add half of the chopped cilantro at the end.
7
7. For the creamy corn rice, melt the butter in a saucepan over medium heat. Add the white rice and toast it for 1 minute. Stir in 180 g (about 1 cup) of the corn kernels, the milk, 240 ml (1 cup) water, and 2 g (1/3 tsp) salt. Cook over low heat, partially covered, for 15 to 18 minutes, stirring occasionally.
8
8. Blend or lightly mash the remaining 70 g (1/2 cup) corn kernels with 2 to 3 tablespoons of the hot rice liquid. Stir this into the rice along with the fresh cheese and mix for 2 more minutes until creamy.
9
9. When the duck is tender, uncover the pot and cook the sauce for 5 to 8 additional minutes over medium heat so it thickens slightly. Adjust salt if needed. Remove any whole lemongrass verbena leaves or large pieces if used.
10
10. Serve a bed of creamy corn rice, place one duck leg on top with plenty of passion fruit sauce, and finish with the pickled red onion and the remaining chopped cilantro.

Chef tips

If you want a smoother, shinier sauce, strain it before reducing. For crisper skin, place the cooked duck legs under the broiler for 2 to 3 minutes at 450°F / 230°C, watching closely.

Substitutions

You can replace the duck with chicken thighs, reducing the cooking time to 35 to 40 minutes. Lemongrass verbena can be replaced with lemon verbena or a small amount of fresh lemongrass. The fresh cheese may be omitted for a dairy-free version, using a bit more corn to keep the rice creamy.

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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