World Flavors Cookbook

Arroz con Pato

A flavorful northern Peruvian dish of rice cooked with cilantro, beer, and tender duck, resulting in a vibrant green, aromatic rice dish.

Cuisine: Peru

Ingredients

• 4 duck legs or breast pieces
• 2 cups rice
• 1 cup fresh cilantro, blended with a little water
• 1 cup dark beer (Chicha de Jora is traditional)
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 cup peas
• 1 bell pepper, sliced into strips
• 1 tbsp aji amarillo paste
• Cumin, salt, pepper

Instructions

1. Season duck and brown in a large pot. Remove and set aside.
2. In the same fat, sauté onion, garlic, and aji amarillo. Add the blended cilantro and cook for 5 minutes.
3. Add the beer, duck pieces, and a bit of water. Simmer until duck is tender.
4. Remove duck. Add rice, peas, and bell pepper to the pot. Add enough liquid (1:1.5 ratio for rice).
5. Cook until rice is tender and dry. Return duck to the top to warm through.
6. Serve hot, often with a side of salsa criolla.