Dinner

Pan-Seared Duck Breast with Causa Purée, Charred Ají Amarillo & Crispy Shallot Chip

Name: Pan-Seared Duck Breast with Causa Purée, Charred Ají Amarillo & Crispy Shallot Chip
Prep time: 18 min
Cook time: 28 min
Total time: 46 min
Yield: 2 servings
Ingredients: 2 duck breast halves (7–8 oz each), skin-on; 400g yellow potatoes (Peruvian or Yukon Gold); 2 ají amarillo peppers, seeded & chopped; 2 tbsp crema (or sour cream), room temperature; 2 tbsp olive oil; 1 lime, juiced; 2 whole ají amarillo peppers for charring; 2 shallots, thinly sliced into rings; neutral oil for frying shallots; sea salt & white pepper; ¼ cup chicken or vegetable stock; 1 tbsp aji amarillo paste (optional, for deeper color)

Duck breast seared skin-side down until the skin renders into shattering crispness, sliced and fanned across a silky yellow-potato causa purée infused with ají amarillo and lime. Topped with a charred whole ají amarillo, candied Crispy shallot chips, and a drizzle of the duck pan jus. Peruvian comfort elevated through technique—rich, spiced, golden, with crispy and creamy textural contrast.

821calper serving 45gprotein 44gcarbs 52gfat 18min prep 28min 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