Arroz con Pato

  • Total Time - 120 minutes
  • Prep Time - 30 minutes
  • Cooking Time - 90 minutes
  • Servings: 4
  • Country: Peru
A rich plate of Arroz con Pato with green-colored rice and a portion of duck meat, garnished with red onion and peppers.

This dish is one of the most famous on the northern coast of Peru and is considered a culinary treasure. The preparation is a bit time-consuming, but the result is well worth it. The secret lies not only in the quality of the duck meat but also in the rich cilantro sauce with beer, which is perfectly absorbed by the rice, creating a unique symphony of flavors.

Ingredients

Ingredients for Arroz con Pato

  • 4 pcs duck legs or breasts, portioned
  • 2 cups long-grain rice
  • 350 ml dark beer
  • 400 ml chicken or duck broth
  • 2 cups fresh cilantro, chopped
  • 1 pc onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons aji amarillo paste
  • 0.5 cup peas
  • 3 tablespoons vegetable oil
  • 1 to taste salt and pepper

Instructions

Step 1: Preparing the Duck and Base

Season the duck meat with salt and pepper. In a large pot or a heavy-bottomed pan, heat the oil and sear the duck pieces on all sides until golden brown. Remove the meat and set it aside.

Step 2: Preparing the Sauce

In the same pot, add the chopped onion and cook until soft. Add the garlic and cook for a minute. Then, add the aji amarillo paste and cook for one minute.

Step 3: Cooking the Rice and Duck

Add the rice to the pot and stir for a minute to coat it in the oil and sauce. Then, add the beer and cook until the liquid evaporates. Pour in the broth and add the chopped cilantro. Stir gently.

Return the duck meat to the pot, submerging it in the rice and liquid. Bring to a boil, then reduce the heat, cover, and simmer for about 20 minutes, until the rice absorbs all the liquid. Do not stir the rice to prevent it from becoming sticky. Finally, add the peas and let them cook under the lid until the rice is ready.

Step 4: Serving

Serve the finished Arroz con Pato on a plate by placing a piece of duck meat on top of a portion of rice. The dish is often garnished with parsley and slices of cooked vegetables, such as carrots or peppers.