Arroz con Pato — Peruvian Cilantro Duck Rice

Pat the duck legs dry and rub them with salt, black pepper, and cumin. Heat a wide, heavy-bottomed pot without oil. Place the legs skin-side down and cook over low to medium heat for 12 minutes, until the skin is golden brown and has rendered its fat. Turn and brown for 5 minutes more, then transfer to a plate. Leave 3 tablespoons of the fat in the pot and discard the rest.

Cook the finely chopped onion in the remaining duck fat for 5 minutes. Add the garlic and aji amarillo paste and stir for 4 minutes.

Blend the cilantro, spinach, and 200 ml of the stock until smooth and deep green.

Return the legs to the pot. Add the cilantro purée, remaining stock, and orange juice, and bring to a boil. Cover and simmer over low heat for 50 minutes. Insert a thermometer into the thickest part of a thigh without touching the bone; as poultry, the duck must reach an internal temperature of 74°C / 165°F. Remove the legs and keep them warm. Leave 1 liter of liquid in the pot and discard any excess.

Add the rinsed rice, peas, sliced bell pepper, and finely diced carrot to the green broth. Once it boils, turn the heat to the lowest setting, cover tightly, and cook without stirring for 18 minutes, until the liquid is absorbed.

Fluff the rested rice with a fork and divide it among plates. Arrange the duck legs on top and serve with red onion salad.