Pato Andino Confitado con Arroz Verde Cremoso y Néctar de Rocoto Ahumado

Begin by preparing the Duck Confit: Pat the duck legs dry. In a small bowl, combine coarse sea salt, black peppercorns, thyme leaves stripped from sprigs, and crushed garlic. Rub this mixture generously all over the duck legs. Place them in a non-reactive dish, cover, and refrigerate for 12-24 hours to cure.

After curing, rinse the duck legs thoroughly under cold water to remove all salt and spices. Pat them completely dry with paper towels. This step is crucial for crispy skin.

Preheat your oven to 150°C (300°F). In a deep, oven-safe pot or Dutch oven, melt the duck fat over low heat. Once melted, add the cured and dried duck legs, ensuring they are fully submerged in the fat. Add the bay leaves and fresh thyme sprigs.

Cover the pot and transfer it to the preheated oven. Confit the duck for 3 to 4 hours, or until the meat is fork-tender and easily pulls away from the bone. Carefully remove the duck legs from the fat and set aside. Strain the duck fat and reserve for future use or for crisping the duck.

Prepare the Smoked Rocoto Nectar: Preheat your broiler or oven to high. Place the deseeded rocoto peppers and red bell pepper half on a baking sheet. Broil for 5-7 minutes, turning occasionally, until the skins are charred and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen skins.

Peel the charred skins from the rocoto and red bell peppers. In a blender, combine the peeled peppers, 1 garlic clove, smoked paprika, white vinegar, 3 tablespoons olive oil, sugar, and 1/4 teaspoon salt. Blend until very smooth. Adjust seasoning to taste. Set aside.

Prepare the Creamy Green Rice: In a blender, combine the roughly chopped fresh cilantro and spinach with 1/2 cup (120ml) of the chicken broth. Blend until a smooth, vibrant green paste forms. Set aside.

In a large saucepan or Dutch oven, heat 1 tablespoon olive oil and 1 tablespoon unsalted butter over medium heat. Add the finely diced red onion and green bell pepper, sautéing until softened, about 5-7 minutes. Add the minced garlic and aji amarillo paste, cooking for another 2 minutes until fragrant.

Add the rice to the saucepan and toast for 2-3 minutes, stirring constantly, until the grains are slightly translucent. Deglaze with white wine, scraping up any browned bits from the bottom of the pan. Cook until the wine has almost evaporated.

Pour in the remaining 3.5 cups (840ml) of chicken broth and the blended green cilantro-spinach paste. Stir well, bring to a simmer, then reduce heat to low, cover, and cook for 18-20 minutes, or until the liquid is absorbed and the rice is tender.

Once the rice is cooked, stir in the frozen peas and the remaining 1 tablespoon of unsalted butter. If using, fold in the grated Parmesan cheese for extra creaminess. Season with salt and freshly ground black pepper to taste. Keep warm.

Crisp the Duck Confit: Preheat your oven to 200°C (400°F). Place the confit duck legs skin-side up on a baking sheet. Roast for 15-20 minutes, or until the skin is beautifully golden brown and crispy. Alternatively, you can crisp them skin-side down in a hot pan over medium-high heat for 5-7 minutes.

To serve, spoon a generous portion of the creamy green rice onto each plate. Place a crispy duck confit leg beside it. Drizzle generously with the Smoked Rocoto Nectar. Garnish with fresh cilantro leaves and a sprinkle of toasted corn kernels (cancha) if desired. Serve immediately.