Peru | Poultry | Duck

Arroz con Pato

(Peruvian duck with rice)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Oil 1/4 cup
Duck cut into serving pieces 2-3 lbs
Onion chopped fine 1 each
Bell or chili pepper chopped fine 1 each
Garlic minced 2-3 cloves
Cilantro chopped 1 bunch
Water or stock 2 cups
Beer, preferably dark 2 cups
Salt & pepper to taste
Rice 2 cups

METHOD

Basic Steps:  Brown → Sauté → Simmer
  1. Heat the oil over medium-high heat in a large, heavy-bottomed pot. Prick the skin of the duck all over and brown a few pieces at a time in the hot oil. Remove the duck pieces to a separate plate.
  2. Pour off excess oil and fat and sauté the onion and pepper till onion is translucent. Add garlic and sauté for 1-2 minutes more.
  3. Return the duck pieces to the pot. Puree the cilantro with the water or stock and pour into the pot with the duck. Add the beer, salt and pepper and bring to a boil.  Reduce heat, cover and let simmer 20-30 minutes till duck is cooked through and tender.
  4. Stir in the rice, and return to a simmer. Cover and let cook over low heat another 15 minutes. Remove from heat, let set another 5-10 minutes and serve.

VARIATIONS

  • This dish can also be made with chicken.
  • One-half cup of peas, diced carrots or corn 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 garnish, rinse sliced red onion rings in cold water and then marinate briefly with a little oil and lemon juice, salt and pepper.

NOTES

  • Arroz con pato is the tasty Peruvian version of arroz con pollo that is found in many Latin cuisines. The addition of beer is vital here to the taste of the dish.