Dinner

Pato Asado (Spanish Roasted Duck Breast) with Ají Rojo Jus, Charred Corn Velouté & Crispy Skin Chip

Name: Pato Asado (Spanish Roasted Duck Breast) with Ají Rojo Jus, Charred Corn Velouté & Crispy Skin Chip
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 2 servings
Ingredients: 2 duck breasts (200g each, skin on); 2 ears corn, kernels removed (about 150g); 1 tbsp butter; 1/2 cup chicken or duck stock; 1/4 cup heavy cream; 1 ají rojo pepper (or 2 tbsp ají rojo paste); 1/4 cup red wine; 100ml duck or chicken stock (for jus); 1 tbsp honey; 1 tsp sherry vinegar; 2 garlic cloves, minced; 1 thyme sprig; 1 bay leaf; 1 tbsp olive oil; Sea salt & cracked pepper; Fleur de sel for finishing; Edible flowers or microgreens for garnish

A showstopping Spanish-Peruvian dinner: duck breast roasted to a perfect pink center with crackling mahogany skin, rested and sliced to reveal the rosy interior. Served alongside a silky ají rojo (Peruvian red chili paste–infused) jus and a charred corn velouté that tastes like burnt caramel and summer. The crispy skin (reserved and fried separately) provides textural dramatics.

780cal per serving 54gprotein 27gcarbs 49gfat 30min prep 50min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this