Ecuadorian FoodDuck Seco with Naranjilla and Mild Cacao, served with Coconut Quinoa and Pickled Cucumber
An original Ecuadorian-inspired dish featuring duck seared and slowly braised in a fragrant sauce of naranjilla, annatto, panela, and a subtle touch of cacao, served with quinoa cooked in coconut milk and a fresh pickled cucumber salad with red onion and cilantro.
Ingredients
- 4 approx. 900 g duck legs (with piel and hueso)
- 8 g salt (divided)
- 3 g black pepper (freshly ground)
- 5 g ground annatto (for color and sabor)
- 30 ml oil (puede ser of girasol or vegetal)
- 150 g white onion (chopped diced small)
- 100 g green bell pepper (chopped diced small)
- 12 g garlic (chopped finely)
- 2 g ground cumin
- 20 g cilantro (chopped, divided)
- 240 ml naranjilla juice (colado si tiene muchas semillas)
- 480 ml chicken broth
- 25 g grated panela
- 5 g unsweetened cocoa powder (solo a toque)
- 200 g quinoa (enjuagada)
- 240 ml coconut milk
- 240 ml water (for the quinua)
- 200 g cucumber (en medias lunas finas)
- 80 g red onion (en pluma fina)
- 45 ml lime juice
- 30 ml white vinegar
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
No declared allergens
Instructions
- 1
1. Season the duck legs with 5 g (1 tsp) salt, black pepper, and ground annatto. Let them rest for 10 minutes while you prepare the remaining ingredients.
- 2
2. In a wide pot or Dutch oven, heat the oil over medium heat. Sear the duck legs skin-side down for 6 to 8 minutes until they release fat and become well browned; turn and sear 3 minutes more. Remove excess fat if desired, leaving about 1 tbsp in the pot.
- 3
3. Add the white onion, green bell pepper, and garlic to the same pot. Cook for 5 minutes, stirring, until the onion is soft. Stir in the ground cumin and half of the chopped cilantro, and cook 30 seconds more.
- 4
4. Pour in the naranjilla juice, chicken broth, and grated panela. Mix well and add the unsweetened cocoa powder, stirring so no lumps remain. Return the duck to the pot with the skin facing up.
- 5
5. When the liquid reaches a gentle boil, lower the heat, partially cover, and cook for 50 minutes, or until the duck is very tender. If you prefer to finish it in the oven, cook in a preheated oven at 350°F/175°C for 50 minutes in an oven-safe vessel, partially covered.
- 6
6. Meanwhile, place the quinoa in a saucepan with the coconut milk, water, and 2 g (1/2 tsp) salt. Bring to a boil, reduce the heat, and cook covered for 15 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes; then fluff with a fork.
- 7
7. For the pickle, combine the cucumber, red onion, lime juice, white vinegar, 1 g (1/4 tsp) salt, and the remaining chopped cilantro in a bowl. Let it rest for at least 10 minutes so the flavors can develop.
- 8
8. Uncover the duck pot and cook 5 to 8 minutes longer if you want a thicker sauce. Taste and adjust salt if needed.
- 9
9. Serve a portion of coconut quinoa on each plate, place a duck leg on top or alongside with plenty of the mild naranjilla-cacao sauce, and add the fresh pickled cucumber on the side.
Chef tips
For a silkier sauce, strain it before returning the duck to the pot at the end. If the naranjilla is especially tart, add an extra teaspoon of panela. Pat the duck skin dry before searing for better browning.
Substitutions
You can use chicken legs if duck is unavailable, reducing the cooking time to 35-40 minutes. Lulo juice can replace naranjilla. If you do not have panela, use brown sugar. Red or tricolor quinoa also works well.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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