📝 About This Recipe
A soul-warming masterpiece from the coastal regions of Peru, Pato en Ají elevates the humble duck into a symphony of spice and citrus. This dish features succulent pieces of duck slow-braised in a vibrant, creamy base of Ají Amarillo and Chicha de Jora, resulting in meat that falls off the bone. It is a celebration of the 'Criollo' spirit, balancing the heat of the Andes with the aromatic depth of garlic and cilantro.
🥗 Ingredients
The Duck
- 1 whole Duck (approx. 4-5 lbs, cut into 4-6 serving pieces)
- 1 tablespoon Salt (to taste)
- 1 teaspoon Black pepper (freshly ground)
- 2 tablespoons Vegetable oil (for searing)
The Flavor Base (Aderezo)
- 1 large Red onion (very finely diced)
- 2 tablespoons Garlic paste (freshly minced or ground)
- 1/2 cup Ají Amarillo paste (the heart of the dish)
- 1 tablespoon Ají Panca paste (for a smoky depth)
- 1/2 teaspoon Cumin (ground)
The Braising Liquid
- 1 cup Chicha de Jora (fermented corn beer; substitute with dry cider or beer if unavailable)
- 1 1/2 cups Duck or chicken stock (low sodium)
- 1/4 cup Cilantro (finely chopped leaves)
- 2 tablespoons Pisco (optional, for deglazing)
The Finish
- 1/2 cup Peas (fresh or frozen)
- 1/2 large Red bell pepper (cut into thin strips)
👨🍳 Instructions
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1
Pat the duck pieces completely dry with paper towels. Season generously with salt and black pepper on all sides. This ensures a crispier skin and better flavor development.
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2
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Place the duck pieces skin-side down and sear for 6-8 minutes until the fat has rendered and the skin is golden brown and crispy.
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3
Flip the duck pieces and sear the other side for another 3-4 minutes. Remove the duck from the pot and set aside on a plate. Pour off most of the rendered duck fat, leaving about 2 tablespoons in the pot.
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4
Reduce the heat to medium. Add the finely diced red onion to the pot. Sauté for 5-7 minutes, stirring frequently, until the onion is translucent and starting to caramelize.
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5
Stir in the garlic paste and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
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6
Add the Ají Amarillo paste, Ají Panca paste, and cumin. Cook this 'aderezo' for about 8-10 minutes, stirring constantly, until the oil begins to separate from the paste and the color deepens.
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7
Optional: Pour in the Pisco to deglaze the pan, scraping up all the flavorful browned bits from the bottom.
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8
Add the Chicha de Jora and let it simmer for 2 minutes to allow the alcohol to evaporate slightly.
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9
Return the duck pieces to the pot along with any accumulated juices. Pour in the stock until the duck is about halfway submerged. Stir in half of the chopped cilantro.
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10
Bring the liquid to a gentle boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 50-60 minutes, or until the duck is tender and the sauce has thickened.
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11
Ten minutes before finishing, stir in the peas and red bell pepper strips. Taste the sauce and adjust the seasoning with more salt or pepper if needed.
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12
Once the duck is tender and the sauce is velvety, turn off the heat. Let the dish rest for 5 minutes before serving to allow the flavors to harmonize.
💡 Chef's Tips
Always sear the duck starting in a cold pan if you want even more fat rendering without burning the skin. If the sauce is too thin at the end, remove the duck and boil the sauce uncovered for 5 minutes to reduce it. Authentic Chicha de Jora adds a unique sour-sweetness; if substituting with beer, add a squeeze of lime juice to mimic the acidity. Don't rush the 'aderezo' (onion/chili base); slow-cooking the peppers until the oil separates is the secret to a professional Peruvian sauce. For a milder heat, remove the veins and seeds from fresh Ají Amarillo before blending into paste.
🍽️ Serving Suggestions
Serve alongside 'Arroz con Choros' (mussel rice) or simple fluffy white rice to soak up the golden sauce. Accompany with boiled yellow potatoes or fried yucca for a traditional starch pairing. A side of Salsa Criolla (pickled red onions with lime and cilantro) provides a bright, acidic crunch that cuts through the richness of the duck. Pair with a cold Peruvian pilsner or a crisp glass of Torrontés white wine. Finish the plate with a sprinkle of fresh cilantro and a few slices of hard-boiled egg for a classic presentation.