Pebre de Pato: Colombian Momposino Duck Stew
Pebre de Pato is a spectacularly rich and hearty traditional stew that stands as a culinary flagship of Mompox, Bolívar. Known for its deeply spiced, vibrant broth and incredibly tender meat, this robust dish is a centerpiece for family gatherings and weekend feasts across the Colombian Caribbean.
The secret to this 1-hour and 15-minute masterpiece is slowly simmering the duck portions in a fragrant, finely chopped vegetable base until the meat practically falls off the bone. Served completely bathed in its own thick, spiced juices alongside rice and yuca, it is a foolproof, unforgettable main course!
Pebre de Pato (Colombian Duck Stew)
A rich, traditional stew from Mompox! Duck portions slow-cooked to perfection with tomatoes, onions, garlic, and savory spices.
Ingredients
- 1 Duck cut into portions
- Chili pepper to taste
- 2 Cabbage leaves
- 1/2 lb Scallions
- 1 lb Red onion
- 1 lb Tomatoes
- 10 Garlic cloves
- Salt to taste
- Annatto achiote to taste
- Black pepper to taste
- Ground cumin to taste
Instructions
- Prep the meat: The very first step is to wash the duck portions thoroughly under plenty of running water.
- Chop the aromatics: Finely chop all of your fresh vegetables: the red onion, tomatoes, scallions, cabbage leaves, garlic cloves, and the chili pepper.
- Build the stew base: Place the duck pieces into a large pot over the heat. Gradually add all the finely chopped ingredients, stirring constantly for a few minutes so they begin to release their natural juices.
- Season and boil: Pour in enough water to comfortably cover the ingredients. Stir well, then aggressively season the broth with salt, black pepper, annatto, and cumin to your liking. Let the stew boil vigorously for about 30 minutes.
- Simmer to perfection: After 30 minutes, significantly reduce the heat intensity. Let the stew simmer gently until the duck meat becomes completely soft and tender. Stir occasionally to ensure all the flavors meld together perfectly.
- Serve: Serve this spectacular Colombian stew hot, generously bathed in the rich sauce/broth it was cooked in. It is traditionally accompanied by boiled yuca, white rice, or noodle rice!
Notes
- The Name’s Origin: The word pebre is of Spanish origin and historically refers to peppers or a heavily spiced, peppery sauce, perfectly describing the rich profile of this broth.
- A Versatile Technique: While this specific recipe highlights the iconic Momposino duck (pato), this exact stewing method and base are highly versatile and frequently prepared across Colombia using chicken, pork, beef, or even goat!
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