Arroz con Pato
(Peruvian duck with rice)
4 to 6 servings
- Duck, cut into serving pieces -- 2 to 3 pounds
- Oil -- 1/4 cup
- Onion, finely chopped -- 1
- Bell or chili pepper, finely chopped -- 1
- Garlic, minced -- 2 or 3 cloves
- Cilantro, chopped -- 1 bunch
- Water or stock -- 2 cups
- Beer, preferably dark -- 2 cups
- Salt and pepper -- to taste
- Rice -- 2 cups
- Prick the skin of the duck all over with a fork or small knife. Heat the oil in a large, heavy-bottomed pot over medium-high flame and working in batches, brown the duck on all sides. Remove the duck to a plate and set aside.
- Pour off all but 2 or 3 tablespoons of oil and saute the onion and pepper until the onion is translucent and wilted, 4 to 5 minutes. Add the garlic and saute for another 1 or 2 minutes.
- Add the cilantro and 1 cup of the water or stock to a blender and puree. Return the duck pieces to the pot and add the cilantro puree and the remaining 1 cup of water or stock, along with the beer, salt and pepper. Bring to a boil over medium-high heat, then reduce heat to low, cover and simmer 20 to 30 minutes, or until the duck is cooked through and tender.
- Stir in the rice, and return to a simmer. Cover and cook for another 15 minutes.
- Remove from heat and set aside to rest for another 5 to 10 minutes. Fluff the rice with a fork and serve.
Arroz con Pato Variations
- This dish can also be made with chicken.
- One-half cup of peas, diced carrots or corn kernels can be added along with the water and beer if you like. Frozen vegetables are fine.
- Sometimes a little cumin is added when you sauté the onions.
- For a finishing garnish, rinse some sliced red onion rings in cold water and then marinate briefly in a little oil and lemon juice, salt and pepper.