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1 duck - rinsed and patted dry; wings removed and reserved for another use, duck cut into 6 pieces, and skin
from breasts and thighs removed and reserved
2 small dried hot chiles, such as mirasol or cayenne, seeded and crumbled
0.5 cup juice from 3 medium limes
Salt
2 large garlic cloves; 1 clove crushed,
1 minced
1.75 cups juice from 4 medium oranges
2 medium red onions, sliced thin
1 teaspoon ground cumin
Ground white pepper
2 cilantro sprigs
2 Italian parsley sprigs
=TO PREPARE: Bring the duck skin and 0.5 cup water to boil in a small saucepan. Simmer, stirring occasionally until water evaporates and duck skins are golden brown and have rendered all their fat, about 8 minutes. Remove the duck skins with a slotted spoon; drain on paper towels and then chop them coarse to make cracklings. (Can be stored at room temperature in an airtight container up to 3 days) Reserve 0.25 cup of the rendered duck fat and set aside; discard remaining fat.
Place chiles, lime juice, 1 teaspoon salt, and crushed garlic in a small nonreactive bowl; let stand 15 minutes. Transfer this mixture to a food processor or blender; process or blend until smooth. Place the duck pieces in a medium nonreactive bowl. Add chile mixture, orange juice, and onions; toss to coat the duck with this marinade. Let stand 2 hours at room temperature. (Can be covered and refrig erated overnight.)
Remove the duck pieces from the marinade. Strain marinade through a fine sieve; reserving onions and marinating juices separately.
TO COOK: Heat reserved duck fat in a Dutch oven or deep skillet. Working in batches if necessary, add duck pieces; sauté until seared on all sides, about 5 minutes. Remove duck pieces; set aside. Add minced garlic, half of the reserved onions, cumin, and 1/4 teaspoon white pepper to the now empty Dutch oven; sauté until onions soften, about 2 minutes. Add marinating juices, cilantro, and pars ley; bring to boil. Return duck pieces to the Dutch oven; cover and simmer until duck is tender, about 30 minutes. Add remaining onions; simmer to heat through, about 1 minute. Cool to room temperature. (Can be covered and refrigerated up to 2 days.)
TO SERVE: (Bring ceviche to room temperature.) Transfer to a serving dish; sprinkle with reserved duck cracklings and serve.
MAKES 6-8 SERVINGS
Cookbook author Felipe Rojas-Lombardi, chef/owner of The Ballroom in New York City, says this unusual duck ceviche originated in the ancient Peruvian city of Huacho.
Seafood ceviches use acids lime and orange juices to cook the fish. Here, the duck is marinated in an acidic mixture that begins to cook it, and then the meat is braised in this citrus marinade. In Peru, this dish is served as an appetizer or snack, but, in this country, chef Rojas-Lombardi serves it as a lunch or light dinner entree with diced, cooked yuccas.
from breasts and thighs removed and reserved
2 small dried hot chiles, such as mirasol or cayenne, seeded and crumbled
0.5 cup juice from 3 medium limes
Salt
2 large garlic cloves; 1 clove crushed,
1 minced
1.75 cups juice from 4 medium oranges
2 medium red onions, sliced thin
1 teaspoon ground cumin
Ground white pepper
2 cilantro sprigs
2 Italian parsley sprigs
=TO PREPARE: Bring the duck skin and 0.5 cup water to boil in a small saucepan. Simmer, stirring occasionally until water evaporates and duck skins are golden brown and have rendered all their fat, about 8 minutes. Remove the duck skins with a slotted spoon; drain on paper towels and then chop them coarse to make cracklings. (Can be stored at room temperature in an airtight container up to 3 days) Reserve 0.25 cup of the rendered duck fat and set aside; discard remaining fat.
Place chiles, lime juice, 1 teaspoon salt, and crushed garlic in a small nonreactive bowl; let stand 15 minutes. Transfer this mixture to a food processor or blender; process or blend until smooth. Place the duck pieces in a medium nonreactive bowl. Add chile mixture, orange juice, and onions; toss to coat the duck with this marinade. Let stand 2 hours at room temperature. (Can be covered and refrig erated overnight.)
Remove the duck pieces from the marinade. Strain marinade through a fine sieve; reserving onions and marinating juices separately.
TO COOK: Heat reserved duck fat in a Dutch oven or deep skillet. Working in batches if necessary, add duck pieces; sauté until seared on all sides, about 5 minutes. Remove duck pieces; set aside. Add minced garlic, half of the reserved onions, cumin, and 1/4 teaspoon white pepper to the now empty Dutch oven; sauté until onions soften, about 2 minutes. Add marinating juices, cilantro, and pars ley; bring to boil. Return duck pieces to the Dutch oven; cover and simmer until duck is tender, about 30 minutes. Add remaining onions; simmer to heat through, about 1 minute. Cool to room temperature. (Can be covered and refrigerated up to 2 days.)
TO SERVE: (Bring ceviche to room temperature.) Transfer to a serving dish; sprinkle with reserved duck cracklings and serve.
MAKES 6-8 SERVINGS
Cookbook author Felipe Rojas-Lombardi, chef/owner of The Ballroom in New York City, says this unusual duck ceviche originated in the ancient Peruvian city of Huacho.
Seafood ceviches use acids lime and orange juices to cook the fish. Here, the duck is marinated in an acidic mixture that begins to cook it, and then the meat is braised in this citrus marinade. In Peru, this dish is served as an appetizer or snack, but, in this country, chef Rojas-Lombardi serves it as a lunch or light dinner entree with diced, cooked yuccas.
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