Peruvian-style Stewed Duck


1 x 4-1/2 lb duck, cut into 6 pieces
1 tablespoon ground cumin
3 cloves garlic, finely chopped
1 cup orange juice
1/2 cup vegetable oil
1 cup beef or duck broth
1 cup white wine
4 tablespoons Yellow Chili Paste
fried yucca-root batons to serve (optional)
salt and pepper

Kumquat Syrup

10-1/2 oz kumquats
7 oz granulated sugar


  1. To make the kumquat syrup, thoroughly wash and dry the kumquats and cut them in half. Place in a pan with 1-1/2 cups water, bring to a boil, and cook until softened. Add the sugar and continue to cook, without stirring, until a syrup forms. Set aside.
  2. For the stew, place the duck in a bowl, add the cumin and half the chopped garlic, and season with salt and pepper. Pour in the orange juice and marinate for 10 minutes, covered in plastic wrap and placed in the refrigerator.
  3. Heat the oil in a skillet or frying pan over medium heat, add the duck pieces, reserving the marinade, and brown on all sides. Remove and drain on paper towels.
  4. Place the duck in a pan and pour in the broth, white wine, and marinade. Bring to a simmer, cover, and cook for 2 hours, until the duck is tender. Set aside.
  5. In a separate pan, heat the remaining oil over low heat, add the chili paste and remaining chopped garlic, and season with salt and pepper. Cook gently, stirring, for 6 minutes until the paste has thickened and become fragrant.
  6. Add the duck to the pan and pour in 1 cup of the duck cooking liquid. Bring to a simmer and cook for a few minutes. Taste and adjust the seasoning, if necessary.
  7. Ladle the duck stew into large shallow bowls and serve with the kumquat syrup.

Makes 4 servings.

Source: Peru