Skip to main content
Epicurious

Seco de Pato

Seco de Pato recipe
Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Aneta Florczyk

The most important step in this Peruvian duck stew is cooking down the flavor base of aromatics and ají amarillo. The goal is to caramelize the mixture, called an aderezo, into a dark, jammy paste. Take your time to build and concentrate the flavor and you’ll be rewarded with a thick, homey stew. Bell and Osorio recommend Zócalo brand ají amarillo paste, as others can tend to be much spicier.

What you’ll need

Read More
Smoky Orange Chicken Thighs
Chicken thighs cooked inside parchment packets alongside onions and oranges makes for a flavorful dinner that’s almost entirely hands off.
Mar i Muntanya
The original surf-and-turf, this rustic Spanish dish combines tender seafood and beefy meatballs in a thick, savory stew.
Air-Fryer Chicken Tikka
Lacking an actual tandoor, the air fryer might be the best way to make chicken tikka. Juicy, charred, and well-spiced, it’s your new weeknight MVP.
Gochujang Turkey Sweet Potatoes
Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.
Blended Pastina Soup
A blended soup for kids who don’t want to “see” their vegetables—or anyone else looking for a steamy bowl of chicken soup comfort.
Camélia’s Sweet Potato Gratin
With salty-sweet miso butter, chives, and savory flakes of nori, this cheesy sweet potato gratin recipe bears little resemblance to traditional versions.
Now-and-Later Roast Chickens
An easy technique that results in juicy, tender roast chicken. Cooking two chickens at once is the secret to easy meals throughout the week.
Sticky Honey-Soy Chicken Legs
Bone-in, skin-on chicken legs glossed in a sticky honey mustard glaze strike the perfect balance of tangy, sweet, and delightfully savory.