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Title: Cebiche De Pato (Duck Ceviche)
Yield: 6

Ingredients

      1    duck; (about 51/2 pounds)
      2    dried mirasol peppers;
           -seeded and
      1    ; crumbled*
    1/2 c  lime juice; (about 3 limes)
      1 ts coarse salt
      1 lg clov garlic; peeled and
           -crushed
  3 1/4 c  fresh orange juice; (about 4
           - oranges)
      2 md red onions; peeled and
           -thinly
      1    ; sliced
      1 lg clov garlic; peeled and
           -minced
      1 ts ground cumin
     14 ts ground white pepper
      2    sprigs fresh cilantro
      2    sprigs italian parsley
      1 lb yuca; peeled, cored, and
      1    ; cooked**

Instructions

*or 2 or 3 dried red chili peppers **(page 394 this book for cooking), cut
into 6 to 8 serving pieces

1. Wipe the duck inside and out with a damp cloth. Gut the duck into 6
serving pieces; cut away the wings and cut the breast in half. Cut away
the thighs and separate them from the drumsticks. Remove and reserve the
skin from the breast pieces and thighs. Place the duck pieces in a
stainless-steel bowl and set aside.

2. Gut the reserved duck skin into thin strips. In a small saucepan,
cook
the duck skin over low heat with 1/2 cup cold water, stirring now and
then,
until the water has evaporated and the skin is golden and has released all
its fat, about 8 minutes. Reserve the golden skin or cracklings, and 1/4
cup of the fat.

3. In a cup, mix the crumbled hot peppers with the lime juice, salt, and
crushed garlic and let soak for 15 minutes, or until the pepper is soft.
Place the pepper with the lime juice and crushed garlic in the jar of a
blender or work bowl of a food processor and blend or process until
smooth.
Pour this mixture over the duck pieces. Add the orange juice and onions,
mix well, and let marinate for 2 hours at room temperature. Transfer the
duck pieces from the marinade to a plate and set aside. Strain the onion
and reserve both the onion and the marinating juices.

21. In a saut, pan, heat the 1/4 cup reserved duck fat. Add the duck.
pieces and over medium heat sear them all over, without browning them, for
about 5 minutes. Push the duck. pieces to the sides of the pan, making a
well in the center. Add the minced garlic, half of the strained marinated
onion, the cumin, and white pepper. Saut,, stirring, until the onion is
barely translucent, about 2 minutes.

5. Add all the marinating juices, stir, and bring to a boil. Lower the
heat, add the cilantro and parsley, cover, and cook for 30 minutes, or
until the duck is tender. Add the remaining marinated onion, stir, and
cook for 1 minute longer.

6. Remove from the heat and let cool. Transfer the ceviche to a serving
dish, sprinkle with the reserved cracklings. garnish with cooked yuca,
and
serve at room temperature.

VARIATION

To make this ceviche with wild duck, substitute 2 wild ducks for the
domestic duck. Cut each one into 4 pieces, leaving the legs and thighs
together. Do not remove the skin. Where the recipe calls for duck fat,
use olive oil. There will be no cracklings.

This unusual ceviche is found in the ancient city of Huacho on the Pacific
coast north of Lima [Peru]. It seems to break, every rule of ceviche
making. The duck is not only "cooked," or marinated, in lime juice
softened with orange juice, it is actually braised in it. In Peru, duck
ceviche is often served as an appetizer or as a snack. I like it as a
main
course for lunch or as a refreshing dinner on a hot summer night. If you
plan to do this, use two ducks instead of one; the rest of the ingredients
and the cooking time remain the same.

Per serving: 965 Calories (kcal); 84g Total Fat; (78% calories from fat);
27g Protein; 26g Carbohydrate; 161mg Cholesterol; 462mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1 Fruit;
14 1/2 Fat; 0 Other Carbohydrates

Recipe by: The Art of South American Cooking

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