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   Ingredients :
1 duck (4 lb 8 oz/ 2 k) approximately, cleaned, rinsed, boned and cut into small pieces
Fresh yellow aj, blended, to taste
3 garlic cloves, minced
Juice of 1 orange
cup vegetable oil
cup pisco or brandy
Chicken stock
2 red onions, cut julienne
4 fresh yellow aji, seeded and deveined, cut into thin strips
1 tablespoon cilantro leaves, finely chopped
Juice of 1 lime
Lettuce leaves, to serve with ceviche
Red hot aji, cut into slices, to serve with ceviche
Cooked yucca or cassava, cut into medium size pieces, to serve with ceviche


Season duck pieces with salt and pepper. Combine minced garlic and orange juice in a bowl and marinate duck pieces for 1 hour. Remove duck pieces and reserve liquid.
Heat oil in a saucepan and brown duck pieces. Add pisco and bring to a boil until alcohol is evaporated. Add reserved marinade and blended aji and add stock to cover duck pieces. Cook over low heat until duck is tender. Allow to cool.

In a bowl mix onions, aji strips and minced cilantro. Season with lime juice, salt and pepper.
Serve duck pieces on 1 or 2 lettuce leaves and pour some cooling liquid over. Top with the onion sauce.
Garnish with a slice of red hot aji and cooked yucca or cassava.
        4 6 servings
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