Duck and Vegetables Peasant Style
from Chiclayo

Pato Saltado a La Paisana

Serves 10

Peruvians believe, that duck has a certain cachet, that it is something, special, better than the everyday chicken, which can be eaten everywhere and anytime. This recipe is a winner. A final note: Humitas (page 16) are often served as an entrada/ appetizer, with this.

• A young duckling, 3 to 4 pounds, loose skin and fat discarded,
•      cut into 10 pieces
• 2 teaspoons salt, or to taste
• 1/4 teaspoon pepper
• 1/2 teaspoon cumin
• 4 cloves garlic, ground to a paste with 2 tablespoons water
• 2 teaspoons red wine vinegar
• 2 tablespoons corn oil
• 2 teaspoons paprika
• 2 cups fresh or frozen green peas
• I cup carrot sticks (little-finger-sized)
• 1 large sweet red or green pepper (little-finger-sized)
• 2 fresh aji amarillo (yellow Peruvian chili), seeded and sliced lengthwise
• 2 ripe tomatoes, cut into strips (2 cups)
• 1/2 cup water

1. Mix the duckling, salt, pepper, cumin, garlic paste, and vinegar together, cover, and marinate for 3 hours.

2. Heat the oil in a large pan. Add the duckling, marinade, and paprika and stir-fry over low heat for 15 minutes to brown.

3. Now add the peas, carrots, red or green pepper, aji, tomatoes, water, cover the pan, and cook for 1 hour, which is enough to tenderize the duckling and produce a thick sauce. (If too dry, stir in about ^ cup water.)

Serve warm, with rice.

 

• from:
• The Exotic Kitchens of Peru
• The Land of the Inca
• by Copeland Marks
• M. Evans and Company, Inc.
• Paperback, 230 pages, 2001
• ISBN-10: 0871319578
• Reprinted by permission.

Buy the Book

 

The Exotic Kitchens of Peru

• Recipes

  • Duck and Vegetables Peasant Style Pato Saltado a La Paisana
  • Fish-Stuffed Caigua Caigua con Relleno de Pescado
  • Stuffed Mashed Potatoes Causa Limena

 

Visit the Global Gourmet's Peru page

 

• Cookbook Profile Archive

 

This page modified February 2007

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