Arroz con Pato
The Quirky Foodster Team
Ingredients
- Whole duck, cut into pieces — about 1.5 kg (3.3 lb)
- Rice — 370 g (13 oz)
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Chopped coriander — 120 g (4 oz)
- Dark beer — 240 ml (8 fl oz)
- Peas — 150 g (5 oz)
- Aji amarillo paste — 1 tbsp
- Water or stock — 720 ml (24 fl oz)
- Oil — 2 tbsp
- Salt and pepper — to taste
Method
- Season the duck pieces with salt and pepper, and brown in the oil in a large pot on all sides; set aside.
- Blend the coriander with a little water until smooth.
- In the same pot, sauté the onion and garlic until softened.
- Add the aji amarillo paste and cook briefly, then return the duck to the pot along with the beer, water or stock, and blended coriander.
- Cover and simmer for 40–45 minutes until the duck is tender.
- Stir in the rice and peas, ensuring the rice is just covered by liquid.
- Cover and cook over low heat for 18–20 minutes until the rice is tender.
- Season with salt and pepper before serving.
Introduction: Duck simmered with rice in a fragrant coriander and beer sauce, a celebrated Peruvian main dish especially associated with the northern coast.
Cultural Background: Arroz con pato is a beloved regional specialty, particularly from Peru's northern coast, its combination of tender duck and vibrant green coriander-infused rice reflecting the region's distinctive culinary character.
Tips: Browning the duck well at the start renders some fat and builds a deeper flavour base. Keep the pot tightly covered during the rice-cooking stage to trap steam and cook everything through evenly.
Variations: Use chicken as a lighter, more accessible alternative to duck. Adjust the beer quantity for a more or less pronounced flavour.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a covered pan over low heat with a splash of water, or in a microwave, until hot throughout.
FAQs:
Q: What region is arroz con pato from?
A: It's especially associated with Peru's northern coast, particularly the region around Chiclayo and Lambayeque.
Q: Why is beer used in this dish?
A: It adds depth and a subtle bitterness that balances the richness of the duck and complements the fresh coriander.
- Whole duck, cut into pieces — about 1.5 kg (3.3 lb)
- Rice — 370 g (13 oz)
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Chopped coriander — 120 g (4 oz)
- Dark beer — 240 ml (8 fl oz)
- Peas — 150 g (5 oz)
- Aji amarillo paste — 1 tbsp
- Water or stock — 720 ml (24 fl oz)
- Oil — 2 tbsp
- Salt and pepper — to taste
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