Duck Seco with Naranjilla and Cacao, served with Creamy Hominy and Pickled Carrot

Instructions

1. 1

   1. Season the duck legs with 5 g salt and the black pepper. Let them rest for 10 minutes while you prepare the remaining ingredients.

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   2. In a wide pot or Dutch oven, heat the achiote oil over medium heat. Brown the duck legs skin-side down for 6 to 8 minutes until they release fat and turn deeply golden; flip and brown 3 minutes more. Remove and set aside.

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   3. In the same pot, leave about 1 tablespoon of fat. Add half of the red onion, the garlic, and the red bell pepper. Cook for 5 minutes until softened. Stir in the cumin, oregano, and cocoa powder, mixing for 30 seconds.

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   4. Add the naranjilla pulp, orange juice, and chicken stock. Return the duck to the pot along with half of the cilantro. Once it reaches a gentle simmer, lower the heat, partially cover, and cook for 65 to 70 minutes, until the meat is very tender and the sauce is slightly thickened.

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   5. Meanwhile, make the pickled carrot: in a bowl combine the carrot, the remaining red onion, apple cider vinegar, grated panela, fresh chili, 3 g salt, and the water. Mix well and let stand for at least 20 minutes.

6. 6

   6. For the creamy hominy, place the cooked hominy in a saucepan with the milk and butter. Cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until creamy. Add the fresh cheese and stir for 2 more minutes. Adjust with the remaining salt to taste.

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   7. If you want a more concentrated sauce, uncover the duck and cook for 5 additional minutes over medium heat to reduce. Taste and adjust seasoning.

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   8. Serve a layer of creamy hominy on each plate, place a duck leg on top with plenty of naranjilla-cacao sauce, and finish with the remaining cilantro. Serve the pickled carrot on the side.

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   9. If you prefer to reheat the dish in the oven, place the duck and sauce in a covered baking dish and warm at 325°F / 160°C for 12 to 15 minutes, until heated through.