Ecuadorian Tamarind Duck Stew with Toasted Quinoa and Roasted Squash

Instructions

1. 1

   Preheat the oven to 400 °F / 200 °C. Pat the duck legs dry and season them with 4 g salt, black pepper, and annatto, rubbing well on both sides.

2. 2

   Place the squash cubes on a tray, toss them with the melted butter and 1 g salt. Roast at 400 °F / 200 °C for 30 to 35 minutes, until browned on the edges and tender inside.

3. 3

   Meanwhile, heat the oil in a wide pot or heavy casserole over medium heat. Brown the duck legs skin-side down first for 6 to 8 minutes, then 3 minutes on the other side, until deeply colored. Remove and set aside.

4. 4

   In the same pot, keep 1 to 2 tablespoons of fat. Add the red onion, garlic, and red bell pepper; cook for 5 minutes until softened. Stir in the tree tomato, cumin, oregano, and panela, cooking 2 minutes more.

5. 5

   Dissolve the tamarind pulp into the chicken broth and pour it into the pot. Add half of the culantro or cilantro and half of the parsley. Return the duck to the pot with any juices.

6. 6

   Once it reaches a gentle simmer, lower the heat, partially cover, and cook for 50 to 55 minutes, until the duck is very tender and the sauce thickens. If you prefer to finish it in the oven, cover the pot and bake at 325 °F / 165 °C for the same amount of time.

7. 7

   While the duck cooks, place the quinoa in a dry saucepan and toast it over medium heat for 3 to 4 minutes, stirring until nutty-smelling. Add the water and 2 g salt, bring to a boil, lower the heat, cover, and cook for 15 minutes. Turn off the heat, rest for 5 minutes, and fluff with a fork.

8. 8

   When the duck is ready, add the lemon juice and adjust with the remaining salt if needed. Stir in the rest of the culantro or cilantro and parsley for a fresh finish.

9. 9

   Serve a bed of toasted quinoa, place one duck leg on top with plenty of sauce, add the roasted squash on the side, and finish with toasted pumpkin seeds for crunchy contrast.