| Prep: 30 mins | Cook: 2 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 678 | 34g | 11g | 40g |
| sugars | fibre | protein | salt |
| 3g | 2g | 51g | 1.9g |
Why I Love Peruvian Pato en Ají
There’s something special about a recipe that bridges borders and cultures, that is exactly the case with this vibrant Peruvian dish, Pato en Ají. Not only is it an exploration of flavors with its unique blend of ingredients, but it’s also a lovely tribute to the richness and diversity of Peruvian cuisine. I was moved to create this dish after coming across the work of the brilliant Chef Gastón Acurio who is celebrated for his contributions to raising the global profile of traditional Peruvian dishes.
A Celebration of Hearty Flavors
What I cherish about this recipe the most is its bold and contrasting flavors – the warmth of the duck paired beautifully with the tangy edge of the red wine vinegar, and the quietly humming heat of Peruvian yellow peppers. It’s reminiscent, in some ways, of a Southern pot roast, with its depth of flavor and comforting appeal, while adding a dash of West African spice. This intriguing fusion is truly a celebration of my roots and the culinary traditions close to my heart.
The Art of Balancing Ingredients
One of the reasons Pato en Ají stands out in my repertoire is the way it showcases the delicate dance involved in balancing ingredients. The duck is tender and succulent, its richness offset by the tartness of the red wine vinegar. Following the tradition of Afriqueño culinary, a pinch of cumin and a nice helping of minced garlic are thrown into the mix to bring out the savoriness of the bird. The addition of a soaked bread slice, a humble yet transformative ingredient, creates a thickening agent that brings it all together perfectly.
The image below beautifully illustrates the final outcome of this labor of love: 
This dish pairs well with side options like cornbread or Jollof rice, creating an Afro-Southern blend that harmonises wonderfully with the Pato en Ají.
In essence, it’s a union of my Southern upbringing and my Nigerian heritage, with a Peruvian twist that makes it all the more special. Pato en Ají is much more than just a dish to enjoy—it’s a delightful culinary adventure that I hope you’ll embark on.
What You’ll Need
- 1 whole duck, about 4 lbs
- 6 cloves of garlic, minced
- 1 teaspoon of cumin
- Salt and pepper, to taste
- 1 cup of red wine vinegar
- 2 cups of chicken broth
- 3 tablespoons of vegetable oil
- 2 onions, chopped
- 4 Peruvian yellow peppers (Aji Amarillo), seeds removed and chopped
- 1 cup of fresh cilantro, chopped
- 1 slice of bread, soaked in 1/4 cup of milk
- 3 cups of cooked rice, for serving
Method
Step One
Start by preparing the duck. Clean and pat dry the duck with paper towels, then season it with salt, pepper, and cumin. Rub the minced garlic all over the duck.
Step Two
Heat the vegetable oil in a large pot over medium high heat. Once heated, add the duck and sear on all sides until the skin is golden brown. This process will take about 15-20 minutes.
Step Three
After the duck is seared, remove it from the pot and set it aside. In the same pot, add the chopped onions and Peruvian yellow peppers. Sauté until the onions are translucent and the peppers are softened.
Step Four
Add the red wine vinegar to the pot, stirring to deglaze the bottom. Add the chicken broth and continue to stir, bringing the mixture to a boil.
Step Five
Return the duck to pot, cover, and reduce heat to low. Let it simmer for about 2 hours, or until the duck is tender and cooked through.
Step Six
While the duck is to cooking, prepare the cilantro sauce. In a blender, combine the chopped cilantro, the soaked bread, and a ladleful of the cooking broth from the pot. Blend until smooth.
Step Seven
Once the duck is cooked, remove it from the pot once again and set aside. Stir the cilantro sauce into the pot with the cooking broth and simmer for an additional 10-15 minutes.
Step Eight
Before serving, shred the duck into bite-sized pieces. To serve, ladle some of the sauce onto a plate of cooked rice, then top with the shredded duck pieces. Enjoy your Pato en Ají!
