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Seco de Pato

Serves 6

Preparation 20 minutes + Marinating time


Recipes Andy Harris
Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz


5 cloves of garlic, peeled and finely chopped
½ tbsp ground cumin
jalapeno chilli, deseeded and finely chopped
100ml red wine vinegar
6 tbsp olive oil
1 duck, jointed into 6 pieces
2 onions, peeled and thinly sliced
1 bottle lager
600ml chicken stock or water
2 large potatoes, peeled and quartered
1 bunch fresh coriander, including stems, finely chopped
200g peas
to serve: crusty bread.


1Place garlic and cumin with sea salt and freshly ground black pepper in a mortar. Pound with a pestle until a smooth paste. Add vinegar and half olive oil, mix well.

2Place duck pieces into a non-reactive bowl and pour over garlic mixture from the mortar and mix well. Cover with cling film and refrigerate for at least few hours or overnight.

3Remove duck from refrigerator and allow to return to room temperature.

4Heat remaining olive oil in a large saucepan over high heat. Drain duck pieces from marinade and add to saucepan in batches if necessary, reserving the marinade in the bowl. Sauté duck for about 15 minutes, stirring occasionally, or until browned. Using a slotted spoon transfer duck pieces to the marinade bowl. Set aside.

5Add chilli, onion and season generously. Sauté for 10 minutes until softened then add beer. Lower the heat and cook for about 10 minutes or until the beer has almost evaporated.

6Add duck back into the saucepan, together with any remaining marinade, and stir well. Add the chicken stock, bring to the boil then lower the heat and simmer for 1 hour.

7Stir in potato and cook for further 20 minutes. Add coriander and peas, mix well and cook for another 5 minutes.

8Allow to cool before serving with some crusty bread.

Wine Match

2018 Spring Vale Estate Pinot Noir, Tasmania, A$47

Duck and pinot noir is a classic combination but one that’s well justified here. The harmony between the sweet duck meat and the red fruited flavours of the pinot is a given but the inclusion of chilli, cumin and coriander brings a spicy element to the Peruvian recipe. The acetic spike of the red wine vinegar warns us to be cautious with the wine match but the Spring Vale is a bold pinot with its own bucolic note. It’s a quirky marriage of duck and pinot but it really works.