Pato Sampa

Pato Sampa

By
From
Andina
Serves
4
Photographer
David Loftus

Humble Duck. Duck appears in hundreds of great recipes across the various regions of the Peruvian Andes. In this recipe there are elements and ingredients of traditional northern Andina cuisine, creatively combined with seasonal ingredients. For me, the flavours of the marinated duck together with the sweet potato are simply exquisite.

Ingredients

Quantity Ingredient
4 duck breasts, skin on
2 small sweet potatoes
50ml chicken stock
40g black quinoa, cooked
1 tablespoon olive oil
2 handfuls baby salad leaves, to serve
salt
freshly ground black pepper

For the marinade

Quantity Ingredient
50g garlic puree
40ml red wine vinegar
150ml freshly squeezed orange juice
120g Picante de Huevos, panca chilli paste
2 tablespoons Coliflor a la Brasa, huacatay herb paste
1/2 teaspoon ground cumin
1/2 teaspoon salt

Method

  1. First, make the marinade by mixing all the marinade ingredients in a large bowl.
  2. Slash the skin on the duck breasts lightly and place the breasts in the bowl with the marinade. Rub the marinade into the meat, then cover and marinate in the fridge for at least 3 hours.
  3. Preheat the oven to 200°C. Prick the sweet potatoes all over with a fork, then place them on a baking tray and put them in the oven to roast for about 30–40 minutes until soft. When the potatoes are cool enough to handle, halve each potato, scoop the flesh from the skin, place it in a bowl, season well with salt and pepper and mash until smooth. Set aside and keep warm.
  4. When you are ready to cook the duck, remove it from the marinade and pat dry, then set aside. Put the marinade in a small saucepan with the chicken stock, over a medium heat. Bring to the boil, then turn down the heat to low and simmer for about 20 minutes until the liquid has reduced by half. Remove from the heat and stir in the quinoa.
  5. Meanwhile, heat the olive oil in a large frying pan until hot. Sear the duck breasts, skin-side down, for about 6 minutes, then turn over and cook for another 2 minutes until the underside is seared. Remove the duck from the pan and set aside on a warm plate to rest.
  6. Divide the sweet potato mash between 4 plates, spreading it across each plate. Cut each duck breast into 2.5cm-thick slices and arrange the slices equally over the mash, then pour over the quinoa sauce. Serve immediately with the baby salad leaves.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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