ESCABECHE DE PATO / Duck Escabeche

Ingredients :

1 duck (5 lb 8 oz / 2 ½ k) cut in pieces

2 tablespoons crushed garlic

Salt

Pepper

¼ teaspoon ground cumin

4 cups duck bouillon (can be replaced for chicken bouillon)

3 cups vegetable oil

1 ½ tablespoons sundried red chili paste

3 lb 5 oz (1 ½ k) red onion, cut in thick julienne

1 fresh yellow aji (chili) seeded and deveined, cut in strips

1 ½ ground oregano

2 bay leaves

5 tablespoons red vinegar

1 lettuce

1 yellow sweet potato, cooked and thickly sliced

2 boiled eggs, sliced

5 ½ oz (150 g) white fresh cheese, diced

3 ½ oz (100 g) seeded black olives

Preparation:

Season duck with 1 tablespoon garlic, salt, pepper and ground cumin. Marinate, covered, for 2 hours.
Remove duck pieces from the marinade and dry. Place duck in a large saucepan with the bouillon. Bring to a boil and cook until duck is very tender. Remove from heat and allow duck to cool in the cooking liquid. Once duck is cold, drain pieces and correct seasoning. Heat plenty oil in a deep skillet and brown duck pieces until golden. Remove and drain in paper towel. Set aside.
Separate 10 tablespoons of the oil in which the duck was browned and transfer to a skillet. Heat and add chili paste, onions, yellow aji, oregano, bay leaves, salt, pepper and vinegar.

Pour 1 cup of the bouillon in which the duck was cooked into the skillet, stir and reduce for 3 minutes. Add duck pieces to onion mixture and remove from heat. Let all marinate for 2 hours.
Place a bed of lettuce leaves on a serving platter, arrange duck over lettuce, top with onion and chili sauce and garnish with cooked sweet potato, sliced boiled eggs, diced white fresh cheese and black olives. Serve cold.

6 servings

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