Inka Dubai's Sliced Duck Magret and Seared Scallops Recipe

1. Pre heat the oven at 180degrees Celcius.
2. Add 5gr of butter in a sauce pan over medium heat and allow to melt.
3. Add the Lucuma pulp and the double cream and cook until purée consistency.
4. Add the piquillo pepper, thyme and olive oil and cook for 2 minutes set aside.

For the giant corn:

1. Cook the giant corn in water with one half of lime, star anise, and a spoon of sugar.
2. Cook at low temperature until the corn is tender

   separate the grains off the cobb and add them into a sauce pan with butter, cumin and chopped garlic.

For the salsa criolla:

1. Mix all ingredients together and store in fridge.

For the rest:

1. Cut the duck magret in half (long side) and season it with salt and cumin.

2. Season the scallops with salt and lime juice,

   In a hot pan place the duck magret skin side down, turn down the heat to medium and cook until the skin is golden brown.

3. Remove the Duck and place in an oven container with one branch of thyme into the oven for 4 minutes.

4. Cook the scallops in a hot pan with oil.
5. Cook them for about one minute on each side until golden color.

6. Let the duck rest for two minutes and cut into slices.

To serve:

1. Place the lucuma purée on the center of the plate in a shape that allows you to place the duck and scallops intercalated.
2. Add the salsa criolla on top of the duck and scallops and the corn on the side.
3. Finish it with some fresh coriander and crisp turkey bacon on top,.