Ingredients

• 4 Duck legs/thighs
• 2 tablespoons Ají panca paste
• 1 bunch Fresh cilantro
• 4 cloves Garlic
• 1 large Red onion
• 1 teaspoon Ground cumin
• 0.5 teaspoon Dried oregano
• 200 ml Chicha de jora (or dry white wine)
• 500 ml Chicken or duck broth
• 2 tablespoons Vegetable oil
• to taste Salt and freshly ground black pepper
• 1 kg Yucca (Cassava)
• 150 ml Whole milk
• 50 g Unsalted butter
• 4-5 Fresh ají limo
• 50 ml Olive oil
• 1 clove, minced Garlic
• 1 teaspoon Sugar
• 1 tablespoon White wine vinegar

Instructions

1. 1

   Season duck legs with salt and pepper. In a Dutch oven or large pot, heat the vegetable oil over medium-high heat and sear the duck on all sides until golden. Remove and set aside.

2. 2

   In the same pot, add the chopped red onion and sauté until translucent. Stir in the minced garlic, ají panca paste, cumin, and oregano. Cook for 2 minutes, stirring constantly.

3. 3

   Add the chicha de jora (or white wine) and reduce by half. Return the duck to the pot, add the broth and chopped cilantro. Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until the duck is very tender.

4. 4

   Remove the duck. Strain the sauce if desired, then return to heat to thicken slightly if needed. Shred the duck meat and return it to the sauce, or serve the legs whole.

5. 5

   Peel the yucca and cut it into large chunks. Boil in salted water until very tender (about 20-30 minutes).

6. 6

   Drain the yucca and mash it with a potato ricer or fork, removing any central fibrous core.

7. 7

   Add the warm milk and butter. Mix well until a smooth and creamy puree is obtained. Salt to taste.

8. 8

   Slice the ají limos into thin rounds, removing seeds and membranes for less heat if desired (or leave whole for more heat).

9. 9

   In a small saucepan, heat the olive oil over very low heat. Add the ají limos, minced garlic, sugar, vinegar, and salt.

10. 10

    Let confit over very low heat for 15-20 minutes, until the ají limos are tender and slightly translucent.

11. 11

    Serve the braised duck with its sauce over a bed of yucca puree.

12. 12

    Garnish generously with ají limo confit.