An emblematic Huacho stew called ceviche for its sharp citrus character, not because it is served raw. Duck cooks slowly with orange, lime, ají mirasol, and onion until tender, surrounded by a glossy sauce that cassava and rice eagerly soak up. It is one of those Peruvian dishes that sounds unusual until the first spoonful; after that, the pot suddenly starts looking dangerously small.
Turn what you find into an experience you can actually bring to your kitchen.
Mix the duck with all the orange juice, three quarters of the lime juice, one quarter of the garlic, one third of the salt, the black pepper, and cumin. Cover and refrigerate for 60 minutes. If you can get Huacho sour orange, use it instead of regular orange and slightly reduce the lime; that acidity is the traditional reference for the dish.
Cut three quarters of the onion into thick slivers and finely chop the rest. Seed and devein the ají amarillo and cut it into thin strips. Reserve the sliced onion and part of the chile for the finish; they should remain clearly recognizable in the final dish.
Remove the duck from the marinade and reserve all the liquid. Heat the oil in a large pot and brown the pieces in batches for 8 to 10 minutes, until they have deep color on several sides and have rendered some of their fat. Remove them without cleaning the pot.
In the same pot, cook the finely chopped onion with the remaining garlic and another portion of the salt for 4 minutes. Add the ají mirasol paste and three quarters of the ají amarillo; fry for 4 to 5 minutes, stirring often, until the chiles are glossy, concentrated, and no longer smell raw.
Return the duck to the pot and pour in all the reserved marinade. Bring to a gentle simmer, cover, and cook over low heat for 55 to 65 minutes, turning the pieces once, until the meat is fully cooked and tender when pierced, while still holding to the bone. If the liquid reduces too quickly, add only a few spoonfuls of water.
While the duck cooks, place the cassava in a pot with two thirds of the water and part of the salt. Simmer for 20 to 25 minutes, until tender and beginning to split along the center. Drain and keep covered so it does not dry out.
In another pot, combine the white rice, the remaining water, and another portion of the salt. Bring to a boil, cover, reduce to the lowest heat, and cook for 15 to 17 minutes, until the liquid is absorbed and the rice is cooked and fluffy. Turn off the heat and rest covered for 5 minutes.
Once the duck is tender, add the sliced onion, the remaining ají amarillo, and the remaining salt. Cook for only 3 to 5 minutes, until the onion loses its raw edge while keeping some bite. Turn off the heat, add the remaining lime juice and chopped culantro, and stir gently. Serve hot with cassava and rice, spooning plenty of sauce onto the plate. If the citrus hits first and the duck follows with all its depth, you understand why Huacho refuses to call this merely a stew. Grab a spoon and do not get distracted. 😌
