Peruvian
Arroz con pato
A northern Peruvian duck and cilantro rice cooked in the same rich braising liquid, with ají amarillo, dark beer, and a little loche squash for depth. The duck should be tender and the rice green, savory, and lightly glossy with rendered duck fat.
Ingredients
- Duck legs2
- Long-grain white rice1 cup
- Fresh cilantro leaves and tender stems1 packed cup
- Dark beer or chicha de jora1/2 cup
- Duck or chicken stock1 1/4 cups
- Red onion, finely chopped1/2 medium
- Garlic cloves, minced3
- Ají amarillo paste1 1/2 tbsp
- Ají panca paste1 tsp
- Grated loche squash or pumpkin1/3 cup
- Green peas1/3 cup
- Red bell pepper, cut into thin strips1/4 cup
- Carrot, finely diced1/4 cup
- Ground cumin1/2 tsp
- Vegetable oil1 tbsp
- Saltto taste
- Black pepperto taste
Method
- Season the duck legs well with salt, black pepper, and cumin.
- Blend the cilantro with the dark beer or chicha de jora until very smooth.
- Heat the oil in a heavy pot over medium heat and sear the duck legs skin-side down until the fat renders and the skin is deep golden, then brown the other side.
- Remove the duck to a plate, leaving about 2 tablespoons of duck fat in the pot.
- Add the onion to the pot and cook until soft and lightly golden.
- Stir in the garlic, ají amarillo paste, ají panca paste, and grated loche, and cook until the aderezo smells fragrant and the oil begins to separate.
- Pour in the blended cilantro mixture and simmer for 3 minutes to cook off the raw herb flavor.
- Add the stock, return the duck legs to the pot, cover, and simmer gently for 40 to 50 minutes until the duck is tender but not falling apart.
- Remove the duck legs and measure the cooking liquid; add enough stock or water to make about 1 3/4 cups liquid in the pot.
- Stir in the rice, peas, carrot, and red bell pepper, then taste the liquid and adjust the salt.
- Place the duck legs on top of the rice, cover tightly, and cook over low heat for 18 to 20 minutes until the rice is tender and the liquid is absorbed.
- Turn off the heat and let the pot rest, covered, for 10 minutes.
- Fluff the rice gently, serve each portion with one duck leg, and spoon any glossy green rice from the bottom of the pot around it.
Common questions
Can I substitute the dark beer or chicha de jora in arroz con pato?
Yes. Use a malty lager, amber beer, or unsweetened chicken stock with a splash of lime if you want alcohol-free. Avoid very hoppy beers; they can make the sauce bitter and overpower the cilantro.
How long does the duck need to cook before it’s tender?
After searing, simmer the duck gently for about 40 to 50 minutes. It should be tender enough to pull slightly at the bone but still hold its shape, since it cooks again with the rice.
What are the most common mistakes when making arroz con pato?
The biggest mistakes are burning the aderezo, boiling the duck too hard, and adding too little liquid for the rice. Also, don’t skip searing; the rendered duck fat gives the dish its deep flavor.
How should I store leftover arroz con pato?
Cool it quickly, then refrigerate in a covered container for up to 3 days. Reheat with a splash of stock or water so the rice doesn’t dry out. For best texture, store duck and rice together.
What should I serve with arroz con pato?
Serve it with salsa criolla, sliced ají amarillo or rocoto on the side, and a simple green salad. A squeeze of lime brightens the richness, and the rice should be moist but not soupy.