Sango con Adobo de Pato

Sango con Adobo de Pato

By
From
Andina
Serves
4
Photographer
David Loftus

Freekeh Mash with Panca Duck. Once commonly eaten in the southern Andes, sango is an ancient dish now often replaced with rice. It’s sweet and hearty, which makes it suitable as a dessert, but it’s also great with any rich, savoury stew. Here, I’ve paired it with stewed duck in a recipe that has its origins in the northern Andes.

Ingredients

Quantity Ingredient
4 duck legs, pricked all over
1 tablespoon olive oil
2 onions, finely chopped or grated
50g Picante de Huevos, panca chilli paste
1 teaspoon dried oregano
6 dried bay leaves
100ml Chicha
or dry cider
500ml chicken stock
salt
freshly ground black pepper

For the marinade

Quantity Ingredient
100ml freshly squeezed orange juice
4 garlic cloves, crushed
1 teaspoon ground cumin

For the sango

Quantity Ingredient
100g freekeh
50g butter
50g plain flour
50g yacon syrup or light soft brown sugar
250ml full-fat milk
50g queso fresco or feta, crumbled
1 tablespoon raw peanuts, roughly chopped, to decorate
1 tablespoon raisins, soaked in a little hot water and drained, to decorate

Method

  1. First, put all the marinade ingredients in a large bowl, whisk together and season with plenty of salt. Add the duck legs to the marinade. Cover and marinate in the fridge for 2 hours.
  2. Heat the olive oil in a large, deep-sided frying pan or casserole. Remove the duck legs from the marinade and pat dry, reserving the marinade. Sear the duck legs until the skin is a deep golden brown all over and much of the fat has rendered out, about 3–4 minutes on each side. Remove the duck from the pan and set aside. Strain off the fat from the pan and add the onion. Fry for 7–8 minutes until lightly coloured and softened, then add the chilli paste, oregano, bay leaves, chicha or cider, and chicken stock. Season, return the duck to the pan, reduce the heat and simmer for 1–1 1/2 hours until the duck is cooked and tender.
  3. Meanwhile, make the sango. Rinse the freekeh thoroughly, then put it in a saucepan and toast it over a medium heat for about 3–4 minutes until aromatic. Pour in 200ml of water, bring to the boil and season with salt. Reduce the heat to very low, cover and simmer until the freekeh is cooked and the water has been absorbed (about 20 minutes). In a separate saucepan, melt the butter over a medium heat, then stir in the flour to create a paste. Continue to cook until the flour has had a chance to cook out (this removes the flour’s raw flavour), about 3–4 minutes, then add the syrup or sugar and the milk. Reduce the heat and whisk until the sugar (if using) has dissolved and the sauce is smooth. Tip in the cooked freekeh and the cheese. Season with a little salt and pepper, then cook gently for about 10 minutes, stirring continuously, until the sauce has thickened and the cheese has melted. Remove from the heat and keep warm.
  4. When the duck is ready, remove it from its cooking liquor and keep warm. Boil the contents of the pan for about 5 minutes until the liquid has reduced to a syrupy sauce. To serve, divide the sango between 4 plates. Top with the duck and drizzle over some sauce. Decorate with a sprinkling of peanuts and raisins.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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