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Lima, Peru  |  Thursday 28 August 2008 01:52  |  | 

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Anticuchos de Pato sobre causa de pallares verdes con salsa de tumbo y ají mirasol/ Duck Skewers over Green Kidney Bean

 
Average


By Gourmet Latino

Ingredients (For 4 people)

Causa
2 cups of kidney beans
4 tablespoons of aji amarillo
juice from a lime
olive oil
salt

Sauce
4 tablespoons of aji marisol paste
1/2 cups of tumbo juice
2 tablespoons of miel de chancaca
2 cups of duck broth
2 tablespoons of butter
salt

Duck
2 duck breasts
16 skewers

Garnish
Fried sweet potatoe slices, cut very thinly

Cilantro oil (optional)

Preparation

Causa
Cook the kidney beans, peel them and blend. Mix the resulting puree, despite temperature, with aji and oil. Once its cold, add salt and lime juice.

Sauce
Take out seeds and veins of aji marisol, wash and boil for approximately 10 minutes. Blend and process (with oil or water) until you get a paste. In a saucepan cook paste with tumbo juice and miel. Reduce heat after two minutes and add duck broth and salt. Finally, stir in the butter.

Duck
Cut the duck breasts into regular cubes and insert in skewers. Grill, leaving them pink on the inside

Garnish
In a long plate, serve mini-causas and add a skewer to each. Add sauce on top and decorate with sweet potato strings and cilantro oil.

Hints
If you cant find tumbo, replace with passion fruit or another acidic fruit.
If you don't have a grill, fry the duck at high heat, starting with the skin side.


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