Ceviche de Pato

Name: Ceviche de Pato
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 700 g duck; 120 ml lime and aji; 1 red onion; to finish cilantro; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken, ceviche

Ceviche de Pato emerges from the northern coast of Peru, a region renowned for its bold and generous flavors. Traditionally, this dish is crafted with a keen sense of balance, where the salt is measured by intuition and the duck's richness is celebrated. This home-style version captures the essence of family cooking, where recipes are shared and adapted over generations, each cook adding their own touch to the table.

In every bite, the tender duck meets the bright acidity of lime and the subtle heat of aji, creating a symphony of contrasts. The red onion adds a crisp texture, while a finishing touch of cilantro brings a fresh, herbaceous note. The dish invites you to savor each element, best enjoyed when shared among friends and family.

Ingredients

700 gduck
120 mllime and aji
1red onion
to finishcilantro
to tastefine sea salt

Method

Begin by patting the 700 g duck dry with paper towels to remove excess moisture, which helps achieve a good sear. Season the duck generously with fine sea salt, ensuring even coverage. Heat a large skillet over medium-high heat and add a generous amount of oil. Once the oil shimmers, place the duck in the skillet, skin-side down if applicable, and brown it until the skin is golden and crisp, about 5-7 minutes. Turn the duck to brown the other side until it reaches the same golden color.
While the duck is browning, thinly slice 1 red onion. Once the duck is browned, remove it from the skillet and set it aside on a plate. In the same skillet, add the sliced red onion to the rendered duck fat. Cook the onions over medium heat, stirring occasionally, until they become tender and translucent, absorbing the flavors from the duck fat.
Return the browned duck to the skillet with the onions. Pour in 120 ml of lime and aji mixture, ensuring the duck is partially submerged in the liquid. Allow the mixture to come to a gentle simmer, which will help infuse the duck with the tangy and spicy flavors. Let it cook until the duck is tender and the flavors meld together, about 20-25 minutes, turning the duck occasionally to ensure even cooking.
Once the duck is tender, remove it from the skillet and set it aside. If the sauce in the skillet is too thin, increase the heat slightly and allow it to reduce until it thickens to your desired consistency. Taste the sauce and adjust the seasoning with more fine sea salt if necessary, keeping in mind the balance of flavors.
To finish, chop a handful of fresh cilantro. Return the duck to the skillet, spooning the reduced sauce over it. Sprinkle the chopped cilantro over the top to add a fresh, herbal note. Serve the Ceviche de Pato immediately, ensuring each portion has a generous amount of sauce and cilantro.