Arroz con Pato is Peru's famous rice with duck dish.
It is quite popular in the city of Chiclayo, which is located north of Lima.
The arroz con pato recipe is quite simple as it doesn't have many ingredients.
Follow the Peruvian duck with rice recipe below and you'll be enjoying it in no time.
- 4 Duck Legs and Thighs
- 2 Cans Dark Beer
- 1/4 Cup Vegetable Oil
- 1 Large Red Onion, Chopped
- 1/2 Cup Ají Mirasol Paste
- 3 Cloves Garlic, Minced
- 1 tsp Ground Cumin
- 1 Bunch Cilantro, Chopped
- 8 Cups Duck Stock
- 1 Red Pepper, Chopped
- 1 tsp Ground Tumeric
- 1 Bell Pepper, Chopped
- 2 Cups Rice
- Salt & Pepper to Taste
Combine duck with 1 can of beer in a bowl, cover and refrigerate for at least 8 hours. Take the duck out of the marinade before cooking and dry the pieces with paper towels.
Heat a large, heavy-based sauté pan over high heat. Heat the oil, add the duck, and sear until golden brown. Transfer to a plate, cover the pieces, and keep warm. In the same pan, add the chopped onion, peppers and garlic, cooking for 10 minutes over medium heat. Add ají mirasol, cumin and turmeric, stir and cook for 10 more minutes.
Add the duck stock, the other beer, and the seared duck to the pan. Season with salt and pepper, cover tightly, turn the heat to low and cook for 1 1/2 hours or until the duck is loosening from the bone.
Taste for seasoning. Transfer to a bowl with some of the liquid. Strain liquid. Reserve 3 1/2 cups, and discard the remainder.
Return liquid to pot, add rice and return to a boil. Reduce heat to low, cover, and simmer 20 minutes, or until all liquid is absorbed.
Stir in cilantro, peas, and remaining salt and pepper.
Serve the rice with a piece of duck on top, and salsa criolla on the side.