Pato Confitado con Arroz Esmeralda, Salsa Criolla de Rocoto y Reducción de Chicha Morada

Begin the duck confit: Pat the duck legs dry. In a small bowl, mix the coarse sea salt and crushed black peppercorns. Rub this mixture generously over the duck legs. Place them in a non-reactive dish with thyme sprigs and bay leaves. Cover and refrigerate for 12-24 hours.

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 and proper confit.

Preheat oven to 300°F (150°C). Arrange the dried duck legs snugly in a deep, oven-safe dish. Melt the duck fat (or chosen substitute) and pour it over the duck legs until they are completely submerged. Cover the dish tightly with foil.

Cook in the oven for 2.5 to 3 hours, or until the duck 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 if desired.

Prepare the Chicha Morada Reduction: Pour 2 cups of Chicha Morada into a small saucepan. Bring to a simmer over medium heat and reduce by half, until it thickens slightly to a syrupy consistency. Stir in sugar if using. Set aside.

For the Arroz Esmeralda: In a blender, combine the 1 cup packed cilantro leaves and 1/2 cup packed spinach leaves with 1/2 cup of chicken or duck broth. Blend until a smooth, vibrant green puree is formed.

Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped red onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Stir in the aji amarillo paste, ground cumin, and dried oregano. Cook for 2 minutes, stirring constantly, to toast the spices and deepen the flavors.

Add the long-grain rice to the pot and toast for 2-3 minutes, stirring, until the grains are slightly opaque. Pour in the dark beer and scrape up any browned bits from the bottom of the pot. Let the beer reduce by half.

Stir in the remaining 3.5 cups of chicken or duck broth and the green cilantro-spinach puree. Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Do not lift the lid during cooking.

Once the rice is cooked, remove from heat and let it rest, covered, for 5 minutes. Gently fluff the rice with a fork. Stir in the frozen peas and finely diced red bell pepper. Cover again for 2 minutes to warm the peas and pepper through.

While the rice rests, crisp the duck skin: Heat a large skillet over medium-high heat. Place the confit duck legs skin-side down in the hot skillet. Cook for 5-7 minutes, pressing gently with a spatula, until the skin is deeply golden brown and crispy. Flip and cook for 2-3 minutes on the other side to warm through.

Prepare the Salsa Criolla de Rocoto: In a small bowl, combine the thinly sliced red onion, deseeded and minced rocoto pepper, and chopped fresh cilantro. Squeeze the juice of 2 limes over the mixture and season with salt to taste. Mix well.

To serve: Spoon a generous portion of the Arroz Esmeralda onto each plate. Place a crispy confit duck leg on top of the rice. Garnish with a spoonful of the vibrant Salsa Criolla de Rocoto. Drizzle the Chicha Morada Reduction artfully around the plate and over the duck. Serve immediately.