Duck Seco with Tamarind and Dark Beer, served with Toasted Quinoa and Roasted Squash

Instructions

1. 1

   1. Season the duck legs with 4 g (3/4 tsp) salt, black pepper, and ground annatto. Let them rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Preheat the oven to 220 °C / 425 °F. Place the squash on a tray and toss with 15 ml (1 tbsp) oil, 2 g (1/4 tsp) salt, and the orange juice. Roast for 25 to 30 minutes, turning once, until browned on the edges and tender.

3. 3

   3. In a wide pot or Dutch oven, heat the remaining 15 ml (1 tbsp) oil over medium heat. Brown the duck legs skin-side down for 6 to 8 minutes so they release fat, then brown the other side for 3 more minutes. Remove the duck and set aside.

4. 4

   4. In the same pot, leave about 1 tablespoon of fat. Add 160 g (about 1 cup) of red onion, the garlic, and the green bell pepper. Sauté for 4 minutes. Add the tomato, cumin, and oregano, and cook for 5 minutes until a juicy base forms.

5. 5

   5. Add the tamarind pulp, dark beer, chicken stock, and grated panela. Stir well, scraping the bottom of the pot. Return the duck to the sauce along with half of the cilantro and all of the mint.

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   6. Once it reaches a gentle boil, partially cover and cook over low heat for 55 to 65 minutes, until the duck is very tender. Turn the pieces halfway through cooking. If the sauce reduces too much, add a little more hot water.

7. 7

   7. Meanwhile, in a dry saucepan, toast the rinsed quinoa over medium heat for 3 minutes, stirring constantly, until it smells nutty. Add the water and 2 g (1/4 tsp) salt. When it comes to a boil, reduce the heat, cover, and cook for 15 minutes.

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   8. Turn off the heat and let the quinoa rest, covered, for 5 minutes. Then add the butter and fluff with a fork to separate the grains.

9. 9

   9. Toss the remaining red onion with the fresh chili and a pinch of salt to make a quick crunchy garnish.

10. 10

    10. Remove the lid from the duck pot and cook 5 minutes more if you want a thicker, shinier sauce. Taste and adjust with the remaining salt if needed. Stir in the remaining cilantro right at the end.

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    11. Serve a bed of toasted quinoa, place one duck leg on top with plenty of tamarind-dark beer sauce, add the roasted squash on the side, and finish with the red onion and chili mixture.