Duck ceviche

Duck ceviche

main courses | serves 6

You need aji amarillo paste for this dish – made from a fruity-flavoured orange chilli that’s used throughout Peru, the home of ceviches.

1. Slash the duck breast and leg three times with a sharp knife and place in a bowl. Mix together the aji amarillo paste (or sauce), lime juice, garlic and half the olive oil, season generously with sea salt and freshly ground black pepper, then massage the marinade into the duck pieces. Add the orange juice and onions to the bowl, cover with cling film and marinate in the fridge for at least 2 hours, preferably longer.
2.Remove the duck from the fridge and transfer the meat to a plate. Strain the onions through a sieve, saving both the marinating liquid and the onions in separate bowls,
and set aside.
3. Heat the remaining oil in a frying pan over a medium heat, add the duck pieces and sautι for 8-10 minutes, or until the skin is golden brown. Transfer the duck to a clean plate and set aside.
4. Add the marinated onions, coriander and cumin to the pan and fry for 5–7 minutes, or until the onions are soft. Stir in the marinating liquid and bring it to the boil, then lower the heat, add the duck and cook for about 30 minutes, turning halfway through, or until the meat is tender. Take off the heat and allow to cool.
5. Meanwhile, combine all the salad ingredients in a bowl and season with a little sea salt to taste.
6. When you’re ready to serve, take the duck pieces, warm or cold, and slice. Divide the onion mixture between 4 plates, top with a few slices of meat and a handful of avocado salad, and garnish with chopped chilli and lime zest.

Note You can buy aji amarillo dried or in pastes and sauces from South American specialist shops and online stores, and Rico Picante (ricopicante.co.uk) makes a great amarillo chilli sauce that’s also available in some supermarkets and delis.

Per serving 400 cals, 26.3g fat (5.9g saturated), 31.2g protein, 8.7g carbs, 6.5g sugars

 

Recipe Andy Harris
Photo David Loftus


from Issue 36

ingredients

• 1 duck breast (about 225g)
• 1 duck leg (about 360g)
• 2 tbsp aji amarillo paste or 3 tbsp Rico Picante Amarillo chilli sauce (see note)
• Juice of 1 lime
• 2 garlic cloves, peeled and finely chopped
• 2 tbsp olive oil
• 200ml orange juice
• 2 red onions, peeled and thinly sliced
• 2 tbsp fresh coriander, finely chopped
• ½ tbsp ground cumin
• 1 red chilli, deseeded and finely chopped, and zest of 1 lime, to serve

Salad
• 1 avocado, roughly chopped
• 2 tbsp coriander leaves, finely chopped
• 2 tbsp chives, finely chopped
• 2 tbsp olive oil
• Juice of 1 lime

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