Sift the potato and mix with broad beans cooked in advance and crushed, add the smoked Yellow Peruvian hot pepper paste, lemon drops and a stream of olive oil, give a pinch of salt and fresh pepper until obtaining smooth and compact dough.

Add maras salt, black pepper and Molle pepper In a mortar, reach a mixture, and season the alpaca’s loin with this and seal it in the grill at fourth term and let it stand in the refrigerator. Then chop and give a pinch of salt, add a stream of olive oil.

Saute the diced red onion, garlic and rocoto pieces, put it into the blender with fresh cheese and pieces of white bread, season, sift and keep it back.

Put it together by parts adding a bit of mayonnaise.

Fry the vegetables lightly in clay pot with butter without salt, then add the duck fat and extra virgin olive oil, add the duck legs orderly, cook it for 4 to 5 hours over a low flame.

Blanch separately all tubers and let them stand. Separately, prepare a seasoning of red onion and minced garlic; reduce the cream with milk adding fresh huacatay. At the end, add the cooked tubers, give a pinch of salt and sprinkle Andean cheese.

Blanch yellow Peruvian hot pepper to remove the spiciness a bit, then prepare a seasoning of red onion and garlic, blend this mixture with milk and add soy lecithin, take it to a siphon and let it stand.

Mix all ingredients adding the final stream of oil, place in the oven in a greased pan at 150 ° C for 30 min. Finally, add the pecans with sugar.

Prepare a classic hollandaise sauce and then add the remaining ingredients, take it to the freezer or to an ice cream machine.