📝 About This Recipe
Unlike its cold seafood cousin, Ceviche de Pato is a rustic, soul-warming masterpiece hailing from the Norte Chico region of Peru. This dish features succulent duck pieces braised in a vibrant, citrusy infusion of lime juice, aromatic Ají Amarillo, and dark beer. It is a brilliant marriage of the 'ceviche' technique of acid-marination with the hearty, slow-cooked traditions of Peruvian coastal kitchens.
🥗 Ingredients
The Duck & Marinade
- 1 whole Duck (approx. 4-5 lbs, cut into 8 serving pieces)
- 1/2 cup Lime Juice (freshly squeezed from about 8-10 key limes)
- 4 cloves Garlic (minced into a paste)
- to taste Salt and Black Pepper
- 1 teaspoon Cumin (ground)
The Flavor Base (Aderezo)
- 3 tablespoons Vegetable Oil
- 2 large Red Onion (sliced into thick feathers (pluma))
- 1/2 cup Ají Amarillo Paste (fresh or jarred Peruvian yellow chili paste)
- 2 tablespoons Ají Mirasol Paste (sun-dried yellow chili paste for depth)
- 1 tablespoon Fresh Ginger (finely grated)
- 1 cup Dark Beer (preferably a malty lager or Negro Modelo)
- 1 cup Duck or Chicken Stock (low sodium)
Finishing & Garnish
- 1/2 cup Cilantro (freshly chopped)
- 1 whole Ají Amarillo (seeded and cut into long strips)
- 1 pound Cassava (Yuca) (boiled until tender)
👨🍳 Instructions
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1
In a large bowl, season the duck pieces generously with salt, pepper, cumin, and the minced garlic. Pour half of the lime juice over the duck, toss to coat, and let it marinate for at least 30 minutes (or up to 2 hours in the fridge).
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2
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
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3
Remove duck from marinade (reserve the liquid) and sear the pieces skin-side down first. Fry until the skin is golden brown and the fat has rendered, about 5-7 minutes per side. Remove duck and set aside.
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4
In the same pot, leave about 3 tablespoons of the duck fat/oil. Add half of the sliced red onions and sauté until translucent.
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5
Stir in the Ají Amarillo paste, Ají Mirasol paste, and grated ginger. Cook this 'aderezo' for about 8-10 minutes on medium-low heat until the oil begins to separate from the paste and it smells fragrant.
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6
Return the duck pieces to the pot, along with any juices left on the plate and the reserved marinade liquid.
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7
Pour in the dark beer and the stock. The liquid should almost cover the duck. Bring to a boil, then reduce heat to low.
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8
Cover and simmer gently for about 45-60 minutes, or until the duck is tender but not falling off the bone.
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9
Once the duck is tender, add the remaining sliced red onions and the fresh Ají Amarillo strips to the pot. These should soften but retain a slight crunch.
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10
Pour in the remaining lime juice and stir in the freshly chopped cilantro. Taste and adjust salt if necessary.
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11
Simmer for another 2-3 minutes uncovered to allow the sauce to slightly thicken and the flavors to harmonize.
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12
Serve immediately in deep plates, ensuring each person gets a piece of duck, plenty of onions, and a generous ladle of the bright, spicy broth.
💡 Chef's Tips
Always use fresh lime juice; bottled juice lacks the essential acidity and floral notes needed to cut through the duck fat. If the duck is very fatty, feel free to spoon off excess oil from the top of the sauce before adding the final onions. For the most authentic flavor, try to find Ají Mirasol; its smoky, concentrated heat is the secret to a true Norteño ceviche. Don't overcook the second batch of onions—they should provide a textural contrast to the soft, braised duck. If you can't find duck, this recipe works beautifully with chicken thighs, though you should reduce the simmering time to 30 minutes.
🍽️ Serving Suggestions
Serve with thick slices of boiled yuca (cassava) to soak up the delicious citrusy broth. A side of Peruvian white rice (Arroz con Choclo) is traditional and helps balance the acidity. Pair with a cold Peruvian lager or a glass of chilled Chicha Morada. For a truly regional experience, serve with a side of boiled sweet potato or 'Sarsa Criolla'.