Seco de PatoSeco de Pato

Seco de Pato is a main course that serves 2. One serving contains 1011 calories, 59g of protein, and 49g of fat. For $4.77 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. If you have ají amarillo paste, kosher salt, carrot, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. 1 person were glad they tried this recipe. It is brought to you by Bon Appetit. With a spoonacular score of 61%, this dish is good. Try Queque Seco, Arroz de Pato, and Lipardo's Puto Seco for similar recipes.

Ingredients

Cooking Instructions

1. 01

   Pat duck legs dry with paper towels; season on both sides with salt.

2. 02

   Place, skin side up, on a plate and chill, uncovered, at least 8 hours and up to 12 hours.

3. 03

   Pick ¼ cup leaves with tender stems from cilantro bunch; set aside. Coarsely chop rest of bunch and place in a blender along with ⅓ cup water; blend until smooth. Measure out ½ cup cilantro purée and set aside; discard remaining purée. Rinse out and reserve blender.

4. 04

   Place racks in middle and lower third of oven; preheat to 325°. Prick sweet potato all over with a fork and wrap in foil; place on a small rimmed baking sheet.

5. 05

   Bake on lower rack until fork-tender, 1–1½ hours.

6. 06

   Remove sweet potato from oven; set aside.

7. 07

   Meanwhile, place duck legs, skin side down, in a cold, dry large Dutch oven or other heavy ovenproof pot. Set over medium heat and cook until skin is browned and a good amount of fat has cooked out, 8–10 minutes. Turn duck over and cook until browned on the other side, about 5 minutes.

8. 08

   Transfer duck, skin side up, to a plate, leaving fat in pot (you should have about ¼ cup; add vegetable oil if short).