Dinner
Pan-Seared Duck Breast with Causa Purée, Charred Ají Amarillo & Crispy Shallot Chip
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.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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