Slow-cooked cebiche de pato (duck cebiche)
Servings 6
Ingredients
- 6 duck legs (drumstick and thigh)
- 250 ml sour orange juice or half orange juice and half lime juice
- 50 g Peruvian yellow chilli paste or 1 tablespoon Peruvian yellow chilli powder or any chilli
- 40 g garlic mashed into a paste
- 1/2 tsp ground cumin
- 1/2 tsp ground white pepper
- salt
- 2 cups duck or chicken stock
- 50 g fresh hot chilli optional
- 600 g red onion in thick slices
- chopped fresh coriander to taste
- 2 limes juiced
- 1 kg boiled cassava
Instructions
- Marinate duck in sour orange (or orange and lime) juice for at least 6 hours.
- Remove duck from marinade (reserve the marinade) and rub with garlic, chilli, cumin and white pepper. Sprinkle with salt.
- Place duck in slow cooker, add marinade and stock.
- Cook in low for 4 to 4.5 hours. If using fresh hot chillies, break them with your hands and add them to the slow cooker. Add the onions and cook for extra 30 minutes.
- Before serving, add the juice of the extra 2 limes.
- Serve with chopped coriander on top and boiled cassava on the side.