Duck and Vegetables Peasant Style
Pato Saltado a La Paisana
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.
- 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.
- Duck and Vegetables Peasant Style Pato Saltado a La Paisana
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This page modified February 2007