Looking for light   recipes? Best selection   of fish recipes
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
  Most shared
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe
    ESCABECHE DE PATO / Duck Escabeche     

   Ingredients :
1 duck (5 lb 8 oz / 2 ˝ k) cut in pieces
2 tablespoons crushed garlic
Ľ teaspoon ground cumin
4 cups duck bouillon (can be replaced for chicken bouillon)
3 cups vegetable oil
1 ˝ tablespoons sundried red chili paste
3 lb 5 oz (1 ˝ k) red onion, cut in thick julienne
1 fresh yellow aji (chili) seeded and deveined, cut in strips
1 ˝ ground oregano
2 bay leaves
2 bay leaves
5 tablespoons red vinegar
1 lettuce
1 yellow sweet potato, cooked and thickly sliced
2 boiled eggs, sliced
5 ˝ oz (150 g) white fresh cheese, diced
3 ˝ oz (100 g) seeded black olives


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
054629" data-ad-slot="2127635796">
054629" data-ad-slot="2127635796">
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved