Duck Seco with Naranjilla and Chicha de Jora, served with Toasted Quinoa and Roasted Squash

Instructions

1. 1

   1. Season the duck legs with 6 g of salt and the black pepper. Let them rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Preheat the oven to 400°F / 200°C. Place the squash on a baking tray and toss it with the vegetable oil, 2 g of salt, ground cinnamon, and grated panela. Roast for 30 to 35 minutes at 400°F / 200°C, turning once, until golden and tender.

3. 3

   3. In a wide pot or heavy casserole, heat the annatto oil over medium heat. Brown the duck legs skin-side down for 6 to 8 minutes, until they release fat and become deeply golden. Turn and cook 3 minutes more. Remove and reserve.

4. 4

   4. In the same pot, discard some of the excess fat if needed, leaving about 1 tablespoon. Sauté the red onion, garlic, and red bell pepper for 5 minutes. Add the tomato, ground cumin, and dried oregano, and cook 4 minutes more until a fragrant sofrito forms.

5. 5

   5. Pour in the chicha de jora and scrape the bottom of the pot to release the caramelized bits. Add the naranjilla pulp and chicken broth. Stir well.

6. 6

   6. Return the duck to the pot along with any reserved juices. Once it reaches a gentle simmer, lower the heat, partially cover, and cook for 65 to 75 minutes, until the meat is very tender. If you prefer to finish it in the oven, place the covered pot in a 325°F / 165°C oven for the same amount of time.

7. 7

   7. While the duck cooks, place the quinoa in a dry saucepan and toast it over medium heat for 3 minutes, stirring constantly. Add the water and 2 g of salt. Once boiling, reduce the heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed.

8. 8

   8. Turn off the heat under the quinoa and let it rest, covered, for 5 minutes. Fluff with a fork, then mix in the butter, toasted pumpkin seeds, and half of the chopped cilantro.

9. 9

   9. When the duck is tender, uncover the pot and cook 8 to 10 minutes more to reduce the sauce until glossy and lightly thickened. Adjust with the remaining salt if needed. Add the mint, the rest of the cilantro, and the lemon juice right at the end.

10. 10

    10. Serve a portion of toasted quinoa, place a duck leg on top or alongside with plenty of naranjilla sauce, and add the hot roasted squash on the side.