Peruvian Aji Amarillo Quinotto with Crispy Duck and Huacatay Gremolata

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Season the duck legs on both sides with 4 g (3/4 tsp) salt and the black pepper. Place them skin-side down in a large oven-safe skillet over medium heat, without extra fat, and cook for 8 to 10 minutes until they release fat and the skin is deeply golden.

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   2. Turn the duck legs over and transfer the skillet to the oven. Roast at 220 °C / 425 °F for 22 to 28 minutes, until the duck is cooked through and tender. Remove from the oven, let rest for 10 minutes, then shred or cut into large crispy pieces. Reserve 2 tbsp of duck fat and discard the excess.

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   3. While the duck cooks, rinse the quinoa under cold water until it stops foaming. Keep the chicken stock hot in a small saucepan over low heat.

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   4. In a wide saucepan, heat 1 tbsp olive oil with 1 tbsp reserved duck fat over medium heat. Add the red onion and cook for 4 to 5 minutes until softened. Stir in 4 minced garlic cloves and cook 30 seconds more.

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   5. Add the aji amarillo paste and cook for 1 minute, stirring. Add the rinsed quinoa and stir for 1 minute so it is well coated with the seasoning base.

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   6. Pour in the dry white wine and cook for 2 minutes, scraping the bottom of the pan, until the alcohol has mostly evaporated.

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   7. Add the hot chicken stock in 4 additions, stirring frequently and waiting until the quinoa absorbs most of the liquid before adding more. This will take 18 to 22 minutes total.

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   8. In a separate skillet, heat 1 tsp olive oil over medium-high heat. Add the corn kernels and cook for 4 to 5 minutes until lightly colored. Set aside.

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   9. When the quinoa is tender and creamy, add the sautéed corn, crumbled fresh cheese, grated Parmesan, butter, and the remaining 2 g (3/4 tsp) salt or to taste. Stir until silky and creamy. Add a few extra spoonfuls of hot stock if needed.

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    10. For the gremolata, combine the huacatay, parsley, 2 finely minced garlic cloves, lime zest, and 2 tbsp lime juice with 1 tbsp olive oil in a bowl. Add the chopped pecans and mix well.

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    11. Spoon the hot quinotto into shallow bowls, top with the crispy duck, and finish with spoonfuls of huacatay gremolata. Serve immediately.