Ceviche de Pato

Name: Ceviche de Pato
Cuisine: Peruvian
Ingredients: 2 sprigs freshly chopped parsley; 2 sprigs freshly chopped cilantro; ¼ tsp ground white pepper; 1 tsp ground cumin; 1 heaping tsp minced garlic; 2 red onions, peeled and sliced fine; 1¾ cups fresh orange juice; 1 large clove garlic, crushed; 1 lb (½ kg) boiled yuca, cut into slices; ½ cup key lime juice; 1 tsp salt; ½ cup water; 2 tbsp ají mirasol paste; 1 duck (about 5½ lbs/2½ kg)

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

This unusual ceviche variation comes from the ancient coastal town of Huacho just north of Lima. It’s a good solution for the landlocked as well as a change from seafood.

Ingredients

1 duck (about 5½ lbs/2½ kg)
½ cup

Americas
Peru
Lima
Huacho
Starter
Gluten-free

Method

Preparation

Cut the duck into 8 generous pieces, including legs, thighs and breast fillets. Remove and discard the skin.

In a small bowl, mix the ají mirasol paste with the key lime juice, salt and crushed garlic. Pour this marinade over the duck pieces. Add the orange juice and onions, mix well and allow to marinate for 2 hours.

Lift the duck pieces from the ma