Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 700 grams of duck legs and thighs generously with salt and black pepper.

2. 2

   Heat 45 ml of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, then sear the duck skin-side down until golden brown and crispy, about 8-10 minutes, before flipping and searing for another 5 minutes, then remove the duck from the pot and set aside.

3. 3

   Add 200 grams of finely diced red onion and 20 grams of minced garlic to the pot, sautéing until softened, about 5 minutes, then stir in 3 tablespoons of aji panca paste, 1 teaspoon of ground cumin, and 0.5 teaspoon of dried oregano, cooking for 2 minutes until fragrant.

4. 4

   Deglaze the pot with 240 ml of dark beer, scraping up any browned bits from the bottom, then add 480 ml of chicken broth, 15 grams of chopped fresh cilantro, 120 grams of sliced carrot, 80 grams of frozen green peas, and 300 grams of quartered yellow potatoes.

5. 5

   Return the seared duck to the pot, bring the liquid to a gentle simmer, cover, and braise for 1.5 to 2 hours, or until the duck is fork-tender.

6. 6

   While the duck is braising, cook 400 grams of long-grain rice according to package instructions.

7. 7

   In a separate bowl, mash 400 grams of ripe avocados with the juice of 1 lime and season with salt and pepper to taste, then gently fold this into the cooked rice.

8. 8

   Serve the braised duck and vegetables alongside generous portions of the avocado rice, garnished with additional fresh cilantro if desired.