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.
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.
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This page modified February 2007
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