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Duck ceviche
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Total Time:
45 minutes
Peruvian aji amarillo paste is a fruity orange chili essential for authentic Peruvian dishes like ceviche.
Ingredients:
  • 2 cloves of garlic
  • 2 tablespoons aji amarillo paste or 3 tablespoons Rico Picante Amarillo chilli sauce
  • 1 lime
  • olive oil
  • 1 x 225 g duck breast
  • 1 x 360 g duck leg
  • 2 red onions
  • 200 ml orange juice
  • ½ tablespoon ground cumin
  • 6 sprigs of fresh coriander
  • 1 fresh red chilli
  • 1 ripe avocado
  • 6 fresh chives
  • extra virgin olive oil
Instructions:
  • Finely chop the garlic and combine in a large bowl with aji amarillo paste, lime juice, and 1 tablespoon of olive oil. Season with salt and pepper. Score the duck breast and leg, then massage the marinade into the meat. Add sliced onion and orange juice to the bowl, cover, and marinate in the fridge for at least 2 hours. Remove duck and strain onions, keeping both liquid and onions separate. Heat oil in a pan, sauté duck until golden brown. Set duck aside. In the same pan, cook onions with cumin and coriander until soft. Add marinating liquid and duck, simmer for 30 minutes. Combine avocado, coriander, chives, extra virgin olive oil, and lime juice for salad. Before serving, slice duck and arrange on plates with onion mixture and avocado salad. Top with chopped chili and lime zest, if desired.

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