Sweet Plantain Polvorosas with Papelón Braised Duck and Warm Corn Cream

Instructions

1. 1

   1. Preheat the oven to 375 °F / 190 °C. Season the duck legs with 1 teaspoon salt, 1/2 teaspoon black pepper, and the ground cumin.

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   2. Heat 1 tablespoon annatto oil in a wide skillet or pot over medium heat. Brown the duck legs skin-side down for 5 to 6 minutes, then 2 minutes on the other side. Remove some excess fat if needed.

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   3. Add half of the onion, half of the sweet red pepper, and all of the garlic to the pot. Sauté for 3 minutes. Stir in the tomato paste, grated papelón, and cane vinegar. Mix well.

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   4. Pour in 240 ml / 1 cup of the chicken broth, cover, and cook over low heat for 45 minutes, until the duck is very tender. Remove the legs, shred the meat, discard bones and excess skin, and return the meat to the sauce. Cook uncovered for 5 more minutes until juicy but thick.

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   5. While the duck cooks, boil or steam the ripe plantain for 10 to 12 minutes, until very soft. Drain and mash until smooth.

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   6. In a large bowl, combine the mashed plantain with the precooked corn flour, cold butter, egg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Work with your hands until a soft dough forms. If it feels dry, gradually add up to 60 ml / 1/4 cup warm water.

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   7. Lightly grease a muffin pan or sheet tray. Divide the dough into 12 portions. Line the bottom and sides of muffin cups with each portion, or shape thick discs on the tray, creating a center well for the filling.

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   8. Fill each polvorosa with the duck mixture. If using a muffin pan, partially cover with a bit more dough without sealing completely; if using a tray, leave the filling visible in the center.

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   9. Bake the polvorosas for 22 to 25 minutes at 375 °F / 190 °C, until firm and golden around the edges.

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    10. For the warm corn cream, heat 1 tablespoon oil in a saucepan. Sauté the remaining onion and remaining sweet red pepper for 3 minutes. Add the corn kernels and cook 2 minutes more.

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    11. Add the remaining 120 ml / 1/2 cup chicken broth, the cream, grated white cheese, and a pinch of salt and pepper. Cook over low heat for 4 minutes. Blend until thick and smooth; if needed, warm it again for 1 minute before serving.

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    12. Serve 2 polvorosas per plate over a base of warm corn cream and finish with chopped fresh cilantro on top.