Seco de Pato

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.