Seco de Pato

Name: Seco de Pato
Yield: 2 servings
Ingredients: 2 duck legs (about 1 lb. total); Kosher salt; 1 large bunch cilantro; 1 medium sweet potato, peeled; Vegetable oil (if needed); 1 large red onion, finely chopped; 8 garlic cloves, finely grated; ½ cup ají amarillo paste (preferably Zócalo); 1 tsp. freshly ground black pepper; ½ tsp. ground cumin; 1 cup pilsner or other pale lager; 1½ cups low-sodium chicken broth; 1 medium Yukon Gold potato, peeled, cut into 1" pieces; 1 medium carrot, peeled, sliced ½" thick; ¼ cup thawed frozen peas; 3 Tbsp. heavy cream; 1 Tbsp. unsalted butter

By Danielle Bell and Pablo Osorio

January 4, 2022

Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Aneta Florczyk

The most important step in this Peruvian duck stew is cooking down the flavor base of aromatics and ají amarillo. The goal is to caramelize the mixture, called an aderezo, into a dark, jammy paste. Take your time to build and concentrate the flavor and you’ll be rewarded with a thick, homey stew. Bell and Osorio recommend Zócalo brand ají amarillo paste, as others can tend to be much spicier.

What you’ll need

Blender
$49 $37 At Amazon
Dutch Oven
$100 At Amazon
Small Rimmed Baking Sheet
$24 At Amazon
Wooden Spoon
$9 At Amazon
Tongs
$18 $14 At Amazon

Recipe notes

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