Duck Seco with Andean Blueberry Sauce, Creamy Hominy with Cheese, and Toasted Squash Seeds

Instructions

1. 1

   1. Season the duck legs with 4 g (3/4 tsp) salt, black pepper, ground annatto, and ground cumin. Rub half of the chopped garlic over the duck and let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a heavy pot or Dutch oven over medium heat and add 15 ml (1 tbsp) vegetable oil. Sear the duck legs skin-side down for 6 to 8 minutes until they release fat and become well browned; turn and brown for 2 more minutes. Remove and set aside. If there is too much fat, leave only 1 tablespoon in the pot.

3. 3

   3. In the same pot, add the red onion, red bell pepper, and the remaining garlic. Cook over medium heat for 5 minutes, stirring, until the onion softens. Add the Andean blueberries and cook 2 minutes more, lightly crushing some of the fruit with a spoon.

4. 4

   4. Pour in the naranjilla pulp, chicha de jora, chicken broth or water, and grated panela. Stir well, scraping up the browned bits from the bottom. Add half of the chopped cilantro.

5. 5

   5. Return the duck legs to the pot, skin side up. Once the liquid reaches a gentle simmer, cover and cook over low heat for 70 minutes, or until the duck is very tender. You can also finish cooking in a preheated oven at 325°F / 160°C for 70 minutes in an oven-safe pot.

6. 6

   6. While the duck cooks, make the creamy hominy. Place the cooked hominy in a saucepan with the milk, butter, and 2 g (1/4 tsp) salt. Cook over medium-low heat for 10 to 12 minutes, stirring often, until the hominy is creamy and some kernels soften slightly.

7. 7

   7. Add 80 g (about 2.8 oz) of the fresh cheese to the hominy and stir for 1 more minute until incorporated but not fully melted. Adjust with the remaining salt if needed. Keep warm.

8. 8

   8. Toast the squash seeds in a dry skillet over medium heat for 3 to 4 minutes, stirring constantly, until fragrant and lightly golden. Remove from the heat.

9. 9

   9. When the duck is tender, uncover the pot and cook for 8 to 10 minutes more over medium heat to reduce the Andean blueberry and naranjilla sauce slightly. Taste and adjust salt if needed.

10. 10

    10. Serve a bed of creamy hominy on each plate, place one duck leg on top, and spoon over the sauce. Finish with the remaining fresh cheese, the toasted squash seeds, and the rest of the chopped cilantro.

11. 11

    11. If you want to keep the dish warm before serving, cover it and hold it in the oven at 200°F / 95°C for up to 15 minutes.