Avant-Garde Peruvian Norteño Duck Rice (Arroz con Pato Norteño Vanguardista)

A modern twist on the classic Peruvian norteño duck rice, blending traditional flavors with innovative techniques. Featuring a duck confit, cilantro-infused rice, and aji amarillo foam to elevate this comforting dish into a culinary experience.

Steps

1. Preheat oven to 150°C (300°F). Season duck leg with salt and pepper. 2. Heat vegetable oil in an oven-safe pan and sear duck leg skin-side down until golden brown, about 5 minutes. 3. Flip duck leg, add a splash of duck broth, cover, and roast in oven for 1.5 hours until tender. 4. Meanwhile, rinse jasmine rice and cook it with duck broth, chopped cilantro, and aji amarillo paste over low heat until fluffy. 5. In a small saucepan, combine beer, soy sauce, and onion; reduce by half and strain. 6. For the foam, warm heavy cream gently and whisk in lecithin powder until a stable foam forms. 7. Once duck is done, shred the meat off the bone. 8. Plate the cilantro rice, top with shredded duck, drizzle with beer-onion reduction, and spoon aji amarillo foam on top. 9. Garnish with a lime wedge and serve immediately.

1 duck leg 1/2 cup jasmine rice 1/4 cup fresh cilantro, chopped 1 small onion, finely chopped 1 clove garlic, minced 1/2 cup duck broth 1/4 cup beer (preferably a light lager) 1 tsp aji amarillo paste 1 tsp soy sauce Salt and pepper to taste 1 tbsp vegetable oil 1/4 cup heavy cream 1/2 tsp lecithin powder (for foam) Lime wedge for garnish