Freekeh mash with panca duck (Sango con adobo de pato) from Andina: The Heart of Peruvian Food: Recipes and Stories from the Andes (page 138) by Martin Morales

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's "Panca chilli paste" called for in this recipe requires 2 hours to prepare. Requires marinating for 2 hours. Can substitute guiñapo corn or sweetcorn for jora corn; palm sugar, jaggery, or light brown sugar for panela sugar; light brown sugar for yacón syrup; feta cheese for queso fresco; and dry cider for the book's "Corn brew (Chicha)" specified in this recipe, which requires 9 days to prepare.

  • Acarroll on March 28, 2022

    I left off the nuts and raisins, which I wouldn't do again. The mash and the sauce both had a very interesting flavor. I wish the sauce had a bit more kick to it, but overall I would make again. It would be good with tofu or seitan instead of duck, or even a hearty white fish like halibut.

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