Duck Seco with Tree Tomato and Dark Beer, served with Creamy Hominy and Orange-Pickled Onions

Instructions

1. 1

   1. Season the duck legs with 6 g salt, black pepper, and annatto powder. 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 oil over medium heat. Brown the duck legs skin-side down for 6 to 8 minutes until they release fat and turn deeply golden; then flip and brown for 3 minutes more. Remove and set aside. If you want to keep them warm, place them in an oven at 250°F / 120°C.

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   3. Remove some of the excess fat from the pot, leaving about 1 tablespoon. Add 150 g of the red onion and sauté for 4 minutes. Stir in the garlic, ground cumin, and dried oregano, and cook 1 minute more.

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   4. Add the chopped tree tomato and cook for 5 minutes, lightly crushing it with a spoon so it breaks down. Pour in the dark beer and cook for 2 minutes so part of the alcohol evaporates.

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   5. Add the chicken stock, grated panela, and half of the culantro or cilantro. Return the duck to the pot with the skin facing up. Once it reaches a gentle simmer, lower the heat, partially cover, and cook for 70 to 75 minutes until the meat is very tender.

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   6. While the seco cooks, make the pickled onion: place the remaining 150 g red onion in a bowl with 4 g salt, the orange juice, and vinegar. Mix well, press the onion with clean hands or a spoon, and let it rest for at least 20 minutes. Add a little of the remaining culantro at the end.

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   7. 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, until creamy. Add the fresh cheese and stir for 1 to 2 minutes until incorporated. Adjust with the remaining salt.

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   8. When the duck is tender, uncover the pot and cook 8 to 10 minutes more to thicken the sauce slightly. Taste and adjust salt if needed. Finish with the rest of the chopped culantro or cilantro.

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   9. Serve a portion of creamy hominy on each plate, place a duck leg on top or alongside, spoon over plenty of tree tomato sauce, and finish with the orange-pickled onion.

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    10. For a more golden finish, before serving you may place the cooked duck legs on a tray and bake them for 8 minutes at 425°F / 220°C, then return them to the hot sauce.