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Duck and Vegetables Peasant Style
from Chiclayo

Pato Saltado a La Paisana

Serves 10

Peruvians believe, that duck has a certain cachet, that it is something, special, better than the everyday chicken, which can be eaten everywhere and anytime. This recipe is a winner. A final note: Humitas (page 16) are often served as an entrada/ appetizer, with this.

  • A young duckling, 3 to 4 pounds, loose skin and fat discarded,
  •      cut into 10 pieces
  • 2 teaspoons salt, or to taste
  • 1/4 teaspoon pepper
  • 1/2 teaspoon cumin
  • 4 cloves garlic, ground to a paste with 2 tablespoons water
  • 2 teaspoons red wine vinegar
  • 2 tablespoons corn oil
  • 2 teaspoons paprika
  • 2 cups fresh or frozen green peas
  • I cup carrot sticks (little-finger-sized)
  • 1 large sweet red or green pepper (little-finger-sized)
  • 2 fresh aji amarillo (yellow Peruvian chili), seeded and sliced lengthwise
  • 2 ripe tomatoes, cut into strips (2 cups)
  • 1/2 cup water

1. Mix the duckling, salt, pepper, cumin, garlic paste, and vinegar together, cover, and marinate for 3 hours.

2. Heat the oil in a large pan. Add the duckling, marinade, and paprika and stir-fry over low heat for 15 minutes to brown.

3. Now add the peas, carrots, red or green pepper, aji, tomatoes, water, cover the pan, and cook for 1 hour, which is enough to tenderize the duckling and produce a thick sauce. (If too dry, stir in about ^ cup water.)

Serve warm, with rice.

 
  • from:
  • The Exotic Kitchens of Peru
  • The Land of the Inca
  • by Copeland Marks
  • M. Evans and Company, Inc.
  • Paperback, 230 pages, 2001
  • ISBN-10: 0871319578
  • Reprinted by permission.

Buy the Book

 

The Exotic Kitchens of Peru

 

Visit the Global Gourmet's Peru page

 
 

This page modified February 2007


 


 
 

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